Creamy Pesto Chicken Rice Bowl
ready in 15 minutes
Prep & Cook Time: 10-15 min.
Cook Within: 4 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk
Chef
David Padilla
In Your Box (serves 2)
- 8 oz. Pre-Cooked Brown Rice
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4 oz. Light Cream
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2 Tbsp. Basil Pesto
- 2 Roma Tomato
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1 oz. Grated Parmesan
- 12 oz. Diced Boneless Skinless Chicken Breasts
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories664
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Carbohydrates52g
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Fat31g
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Protein46g
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Sodium1187mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Core tomato and cut into ¼" dice. In a mixing bowl, combine tomato and pesto. Pat diced chicken dry and season with a pinch of salt and pepper.
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2 Cook the Chicken
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add diced chicken to hot pan and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
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3 Make the Sauce
Add cream to pan and bring to a simmer. Cook until slightly thickened, 1-2 minutes. Stir in cheese until incorporated. For best results, pierce brown rice bag a few times with a knife, then break up rice inside the bag. Add rice and stir to combine. Stir occasionally until warmed through, 1-2 minutes. Season with a pinch of salt and pepper.
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4 Finish the Dish
Plate dish as pictured on front of card, topping chicken and rice with tomato-pesto mixture. Bon appétit!
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