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Kale Pesto Chicken Bowl

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


Step 1

Butterfly the chicken breasts and marinade in half of the pesto for about 30 minutes.

Step 2

Once the chicken is done marinating, either grill or bake in the oven at 420° for 20 minutes.

Step 3

Bring 2 cups of water and 1 cup of rice to a boil. Cover, reduce to low, and cook for 20 minutes.

Step 4

While the chicken and rice is cooking, wash and chop the kale. Mix together with the shredded carrots.

Step 5

Begin to assemble the bowls: rice, kale mix, chicken - top with goat cheese, craisins, sliced almonds, and pesto!

Serves 4

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