Pesto Chicken Bowls
Ingredients
Chicken:
- 1 lb boneless, skinless chicken breast
- 1 tbsp extra-virgin olive oil
Pesto:
- 1/2 cup plain, non-fat greek yogurt
- 1/2 cup basil (firmly packed, 12g or .75 oz package, plus additional for garnish)
- 2 tsp fresh garlic (minced)
- 1 tbsp extra-virgin olive oil
- 1/2 tsp fine sea salt (to taste)
- 1/2 tsp pepper (to taste)
Zoodles:
- 4 medium zucchinis (spiralized)
- 2 tsp Redmond Real Salt Ancient Fine Sea Salt
Tomatoes:
- 2 cups cherry tomatoes
- 2 tsp extra-virgin olive oil
- 1/2 tsp fine sea salt
Instructions
- Preheat your oven to 350. Rub the chicken with the olive oil and sprinkle with salt and pepper. Bake until no longer pink inside, about 25-30 minutes.
- While the chicken cooks, combine the Greek yogurt, basil and garlic in a SMALL food processor (mine is 3 cups) and process until broken down and creamy, stopping to scrape down the sides as necessary.
- With the food processor running, stream in the olive oil until well mixed. Season to taste with salt and pepper and transfer to a medium bowl.
- Once the chicken in cooked, increase the oven temperature to 400 F.
- Dice the cooked chicken and stir it into the pesto. Divide the chicken between 4 meal prep bowls.
- Place a strainer over a large bowl and add the zoodles into it. Sprinkle with the salt and stir to coat. Let them sit and release their moisture, stirring every so often.
- In a medium bowl toss the tomatoes and olive oil together. Sprinkle with the sea salt and then spread onto a baking sheet. Bake until the tomatoes just begin to soften and burst, about 10-12 minutes. Divide between the meal prep bowls.
- Squeeze out as much moisture from the zoodles as you can and then divide between the meal prep bowls. Add some more sliced basil if you'd like.
- Cover and refrigerate at least 2 hours, or up to 3-4 days for meal prep.
Nutrition
Calories: 258kcalCarbohydrates: 11.2gProtein: 28.5gFat: 9gFiber: 3.5g
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