A vibrant pesto chicken rice bowl layered with juicy chicken, fluffy rice, crisp vegetables, and a bright basil pesto for an easy, flavor-packed meal.

Servings: 4

Prep time: 10 minutes Cook time: 15 minutes Total time: 25 minutes

Ingredients:

• 2½ cups chicken, shredded
• 1-17.3 ounces microwavable brown rice
• ½ cup pesto
• 2 cups cherry tomatoes, halved
• 1 medium zucchini, quartered and sliced
• Parmesan cheese, shredded
• Avocado oil, for cooking
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Heat a skillet over medium heat with a drizzle of avocado oil. Add the zucchini and cook for 4–5 minutes, until tender and lightly browned. Season with salt and pepper.
2. Warm the shredded chicken in the same skillet or a separate pan. Stir in the pesto until the chicken is evenly coated and heated through.
3. Microwave the brown rice according to the package instructions.
4. Divide the cooked brown rice between bowls.
5. Top with pesto chicken, sautéed zucchini, and cherry tomatoes. Drizzle extra pesto on top of the bowls.
6. Finish with shredded Parmesan and fresh basil before serving.