Chicken Pesto Rice Bowl
Servings: 2 | Time: 60 minutes
The end of summer calls for a delicious grilled chicken and rice bowl with pesto. When I wrote this recipe I wanted the coziness of a rice bowl with the fleeting flavors of summer. I also wanted it to work for a whole family, even one with a neurodivergent family member.
As you can see the ingredients are placed on top, not mixed together. This will allow for the food to be adjusted for anyone in the family.
Neurodivergent family members- all components on a plate but not touching.
Anxious family members- everything in individual bowls.
ADHD family members– everything fully mixed to maximize flavor mixture.
*You can swap brown rice, quinoa or farro for white rice. All offer a slightly different take that would be delicious.
Directions
Directions for the Chicken and Rice Bowl
- Salt and pepper the chicken breasts and lightly coat with nonstick spray.
- Grill for 20 minutes (10 minutes per side).
- Remove the chicken from the grill and cut into 1-inch pieces. Set aside.
- Add 1¾ cups water and 1 cup white rice (not rinsed) to a pot. Bring to a boil, then turn down to a very low simmer and cover.
- Simmer for 40 minutes or until the water has evaporated.
- Dump the rice onto a sheet tray and fold the rice to remove excess water and fluff the rice.
- Add ½ cup rice to a bowl, top with cubed chicken, cut tomatoes and drizzle pesto over the chicken.
Pesto
Ingredients
- 2 cups basil leaves
- 1 cloves garlic, minced
- 1⁄2 cup olive oil
- 2 tablespoons Parmesan
- 2 tablespoons fresh lemon juice
- 2 tablespoons toasted pine nuts
- ¼ teaspoon kosher salt
- pepper
Directions
- In the blender add the basil, olive oil, lemon juice, cheese, garlic and pine nuts.
- Season with salt and pepper.
- If it doesn’t blend simply add more liquid.
Ingredients
- 1 chicken breast boneless skinless
- Non-stick spray
- 1 cup baby tomatoes
- ½ -cup parmesan
- 2 lemons juiced
- ½ cup basil pesto*
- Salt and pepper to taste
- 1-cup white rice
