• Chopped Chicken Veggie Pesto Bowl


    I am really into “Bowls” lately, and think it’s a great, fun way to serve your favorite meals. Why not…everything ends up in the same place anyway! Try it sometime, whether it be an egg scramble, salad or main course with a veggie or rice or quinoa side, just toss everything in a bowl! This one is loaded with protein from the chicken and lots of nutrients from all the veggies which makes it super healthy. Serve it for lunch or dinner and if you need a little carb action, add some brown rice or quinoa! Store bought pesto is great and since you use just a small bit it saves a lot of time and work cleaning the food processor! It adds a great rich taste and can be used in so many ways. Try scrambling a drop into your eggs too or just serve a dollop on a big  bowl of pasta or zucchini noodles!







    Chopped Chicken Veggie Pesto Bowl


    • 1 tablespoon olive or coconut oil
    • 1/2 lb. ground chicken breast (turkey is good too)
    • 1 cup chopped mushrooms
    • 3/4 cup chopped broccoli
    • 1 cup packed baby kale
    • 1 zucchini, spiralized
    • salt & pepper to taste
    • 1 teaspoon onion powder
    • pinch of chile flakes
    • 1 tablespoon basil pesto (I used Trader Joes)
    • 1 tablespoon pecorino romano (optional)


    Heat oil in non stick pan over medium heat and add chicken (season with salt and pepper) and continue cooking until no longer pink. Remove to bowl.

    Add mushrooms and broccoli to same pan (add a drop more oil) and cook for 2 minutes, add baby kale and cook for 1 more minute.

    Sprinkle with onion powder, chili flakes and salt and pepper.

    Add chicken back to pan.

    Add zucchini and toss for 1-2 minutes.

    Add basil pesto (more or less to taste) and toss so that it is evenly distributed.

    Place in a bowl. Sprinkle with cheese and serve.





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