Pesto Chicken Bowl

Pesto Chicken Bowl

Banza Chickpea Rice

2 chicken breasts

1 cup pesto

6 oz. grape tomatoes

1/ cup mozzarella cheese

2 cups spring green mix

olive oil

Preheat the oven to 450 degrees. Fill a medium size pot with water and bring it to a boil. Season your chicken breasts with salt and pepper. In a cast iron pan sear your chicken breasts on both sides. Once the chicken is seared, toss in the grape tomatoes. Place it in the oven. Let the chicken and tomatoes cook in the oven for 10 minutes. Add your Banza rice to the boiling water for 6 to 7 minutes. Drain in a fine mesh colander and immediately add 1/3 cup of pesto to the rice. Coat it evenly with the pesto. After ten minutes take the chicken out and top it with your mozzarella and continue cooking for another ten minutes or until the chicken has an internal temperature of 165 degrees.

When the chicken is fully cooked, allow it to cool for 5-10 minutes. In a bowl place a layer of chickpea rice. Place your chicken on top with some grape tomatoes. Top the chicken with more pesto. Add a handful of greens to the bowl. Drizzle the whole thing with a little bit of olive oil and enjoy.

*I use VioLife Dairy Free Mozzarella.*