Perfectly balanced and delicious
+ 2 lb chicken breast
+ 1 bunch of kale
+ 2 handfuls of shredded carrots
+ 1 cup brown rice or quinoa
+ 1 tbsp sliced almonds
+ 1 tbsp goat cheese
+ 1 tbsp craisins
+ 1 jar of your favorite pesto
Butterfly the chicken breasts and marinade in half of the pesto for about 30 minutes.
Once the chicken is done marinating, either grill or bake in the oven at 420° for 20 minutes.
Bring 2 cups of water and 1 cup of rice to a boil. Cover, reduce to low, and cook for 20 minutes.
While the chicken and rice is cooking, wash and chop the kale. Mix together with the shredded carrots.
Begin to assemble the bowls: rice, kale mix, chicken - top with goat cheese, craisins, sliced almonds, and pesto!