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!

• 2 cups rice, uncooked 

• ⅓ - ½  jar pesto 

• 3-4 chicken breasts

• 1 pkg. Cherry tomatoes

• 1 pkg. Mini mozzarella balls 

• Balsamic vinaigrette or glaze 

• Italian seasoning 

• 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. 

• 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.) 

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

• Dice chicken breasts and divide between meal prep containers. 

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

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

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