High Protein Chicken Pesto Parm Bowl

@shredhappens

Servings

Fresh, flavorful, and easy to make, this Chicken Pesto Parmesan Bowl combines juicy roasted chicken, broccoli, Kaizen Rice, and a bright homemade pesto vinaigrette for a nourishing meal that's perfect for busy weeknights or meal prep.

Ingredients

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3 tablespoons olive oil, divided
½ teaspoon crushed red pepper flakes
¼-½ teaspoon cayenne pepper (to taste)
1½ teaspoons kosher salt, divided
1 teaspoon black pepper, divided
1 large head broccoli, cut into florets
1 lb boneless, skinless chicken thighs
1-2 tablespoons za'atar seasoning

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1 cup fresh basil leaves
¼ cup freshly grated Parmesan cheese
Juice of 1 lemon
1 tablespoon apple cider vinegar
1 garlic clove
Salt and pepper, to taste

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1 box Kaizen Rice
2 cups fresh spinach
1 cup cherry tomatoes, halved
Freshly shaved Parmesan cheese, for topping
Chopped walnuts, optional
Hot sauce, optional

Directions

Preheat the oven to 425°F. Then, line a baking sheet with parchment paper and set aside.
In a small dish, mix together 1-1/2 tablespoons of olive oil with the red pepper flakes, ground cayenne, ½ teaspoon salt, and ½ teaspoon pepper.
Place the broccoli florets on the baking sheet and drizzle with the oil/spice mixture. Toss to coat the broccoli, then arrange the florets on one half of the pan.
Set the chicken thighs on the other side of the sheet pan, then drizzle them with the remaining 1-½ tablespoons of olive oil. Season both sides with about 1 teaspoon of salt, ½ teaspoon of ground pepper, and the za'atar.
Transfer to the oven and cook for about 17-20 minutes, flipping the chicken once and stirring the broccoli about halfway through. When the broccoli is roasted and the chicken’s internal temperature reaches 165°F, remove it and let it cool. When the chicken is cool enough to handle, chop it into bite-sized pieces.
Combine all of the dressing ingredients in a food processor. Process for a few seconds, then taste and add salt and pepper, if needed.
Now it's time to build your delicious chicken pesto parm bowl! Divide the prepared Kaizen rice, spinach, and cherry tomatoes between the two bowls. Add the roasted broccoli, chicken, and Parmesan cheese. Drizzle with the pesto vinaigrette and top with walnuts (optional). Serve with your favorite hot sauce, if desired.

High Protein Chicken Pesto Parm Bowl

Name: High Protein Chicken Pesto Parm Bowl
Yield: 4
Ingredients: 3 tablespoons olive oil, divided; ½ teaspoon crushed red pepper flakes; ¼-½ teaspoon cayenne pepper (to taste); 1½ teaspoons kosher salt, divided; 1 teaspoon black pepper, divided; 1 large head broccoli, cut into florets; 1 lb boneless, skinless chicken thighs; 1-2 tablespoons za'atar seasoning; 1 cup fresh basil leaves; ¼ cup freshly grated Parmesan cheese; Juice of 1 lemon; 1 tablespoon apple cider vinegar; 1 garlic clove; Salt and pepper, to taste; 1 box Kaizen Rice; 2 cups fresh spinach; 1 cup cherry tomatoes, halved; Freshly shaved Parmesan cheese, for topping; Chopped walnuts, optional; Hot sauce, optional