Kroger Health Pesto Chicken Rice Bowl with Spinach and Carrots
Prep & Cook Time:15-20 min.
Cook Within:4 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
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You Will Need
Large Non-Stick Pans
Before You Cook
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
Start the Vegetables
Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat.
Pulse carrots and peppers in a food processor, if desired.
Add carrots, peppers, and a pinch of salt to hot pan. Cover and cook until beginning to brown, 1-2 minutes.
Add 2 Tbsp. water and reduce heat to medium. Cover and cook until vegetables are soft, 10-12 minutes.
While vegetables cook, cook chicken.
Cook the Chicken
Place another medium non-stick pan over medium-high heat and add ground chicken and 1 tsp. olive oil. Break up meat until no pink remains and chicken reaches a minimum internal temperature of 165 degrees, 7-9 minutes.
Add the Rice
Add rice and pesto to hot pan, stirring occasionally until warmed through, 2-3 minutes.
Add vegetable mixture to hot pan and stir to combine.
Tear spinach into smaller pieces and stir into hot pan until wilted, 1-2 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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