Green Pesto Chicken Bowl With Pesto Genovese
Ingredients
Serves 4
| 2 tablespoons | Pepitas |
| 500g | Chicken Breast Fillets |
| 65g | Barilla Pesto Genovese, Plus Extra To Serve |
| 125g | Podded Frozen Edamame, Thawed |
| 1 bunch | Broccolini, Trimmed, Halved Length Ways |
| 250g | Packet Microwave Rice And Quinoa Blend, Warmed |
| 1 | Avocado, Peeled And Cut Into Wedges |
| 250g | Punnet Mixed Cherry Tomatoes, Halved |
| 60g | Baby Spinach |
| Micro Herbs, To Serve, Optional | |
| Yogurt, To Serve |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Use a sharp knife to cut each chicken breast in half horizontally. Place the pesto in a bowl. Add the chicken and turn to coat. Heat a non-stick frying pan over medium heat. Add pepitas and cook, stirring, for 2-3 minutes or until lightly toasted. Transfer to a plate.
Step 2
Add the chicken to the pan. Cook for 3-4 minutes each side or until the chicken is golden and cooked through. Transfer to a plate. Cover loosely with foil and set aside for 5 minutes to rest. Cut the chicken into slices.
Step 3
Meanwhile, place edamame and broccolini in a large heatproof bowl. Cover with boiling water. Set aside for 2-3 minutes or until just tender. Drain and rinse under cold water.
Step 4
Divide rice mix among serving bowls. Top with the chicken, beans, broccolini, avocado, tomatoes and spinach. Sprinkle with the pepitas and micro herbs, if using. Top with a dollop of yoghurt and extra pesto.
Pesto alla Genovese
Pesto Genovese – made with 100% Italian basil and PDO Parmigiano Reggiano. Only the best ingredients can bring you the true taste of Italy. Prepared without preservatives, this combination of 100% Italian Basil, and the authentic taste of PDO Parmigiano Reggiano, will bring a burst of flavour to your pasta dish.
- Pack size 190
- Range Pesto