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Pesto Caprese Bowl

The delicious flavors of caprese salad made into a full meal and coated with pesto - yum! The melty pull of the mozzarella makes this meal so satisfying when looking for a nutritious, lighter meal. Great all year round, but especially in the summer season!

Ingredients 

Directions

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  • 2 cups rice, uncooked 

  • â…“ - ½  jar pesto 

  • 3-4 chicken breasts

  • 1 pkg. Cherry tomatoes

  • 1 pkg. Mini mozzarella balls 

  • Balsamic vinaigrette or glaze 

  • Italian seasoning

  1. Preheat your oven to 350 F / 180 C. On a sheet tray, place 4 chicken breasts. Season both sides with olive oil, salt, pepper, garlic powder, and Italian seasoning. Cook in oven for 20-25 minutes until no pink shows when the thickest part of the chicken is sliced. 

  2. In a large sized pot, cook 2 cups of dry rice, according to package instructions. (Typically, rice is cooked at a 2:1 ratio, water:dry rice. Combine into the pot, bring water to a boil, and then turn down the heat to simmer for 20 minutes or until water has all been absorbed.) 

  3. Stir pesto into rice, and divide into 4 meal prep containers. 

  4. Dice chicken breasts and divide between meal prep containers. 

  5. Halve cherry tomatoes and mini mozzarella balls and sprinkle on top.

  6. Drizzle balsamic glaze or vinaigrette over meal and shake Italian seasoning on top to taste. 

  7. Keep in the fridge for up to 4-5 days. When ready to eat, microwave for 1 to 1 ½ minutes and stir. 

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