Lemony-Pesto Chicken Rice Bowl
This rice bowl is the perfect balance between bright citrus and herby goodness, with carbs, protein, and veggies all accounted for. Signature SELECT® products bring convenience and quality to every bite, from the zesty lemon-garlic chicken to the vibrant roasted vegetables and fragrant pesto jasmine rice. Perfect for a quick weeknight dinner or meal prep, this bowl is as nourishing as it is delicious.
Total Time
1 hr 5 min
1 hr 5 min
Prep Time
35 minutes
35 min
Cook Time
30 minutes
30 min
Total Time
1 hr 5 min
1 hr 5 min
Prep Time
35 minutes
35 min
Cook Time
30 minutes
30 min
Ingredients
for 4 servings
Lemon-Garlic Chicken
- 2 Signature SELECT® Boneless Skinless Chicken Breasts
- 1 Signature SELECT® Lemon, juiced and zested
- 1.5 teaspoons Signature SELECT® Kosher Salt
- 1 teaspoon Signature SELECT® Garlic Powder
- 1 teaspoon Signature SELECT® Ground Black Pepper
- 1.5 tablespoons Signature SELECT® Olive Oil
Roasted Veggies
- 2 cups Signature SELECT® Carrots, cut on a bias into 1-inch pieces
- 2 cups Signature SELECT® Broccoli Florets, cut into bite-size pieces
- 2 tablespoons Signature SELECT® Olive Oil
- 1 teaspoon Signature SELECT® Kosher Salt
- ¼ teaspoon Signature SELECT® Ground Black Pepper
Pesto Jasmine Rice
- 2 Signature SELECT® Jasmine Rice Pouches
- ½ jar Signature SELECT® Pesto Sauce
- ½ Signature SELECT® Lemon, juiced
- 1 teaspoon Signature SELECT® Kosher Salt
- ½ cup Signature SELECT® Campari Tomatoes, quartered
Nutrition Info
- Calories 682
- Fat 11g
- Carbs 100g
- Fiber 11g
- Sugar 11g
- Protein 43g
Estimated values based on one serving size.
This recipe isn’t available to shop.
Unfortunately, not all our recipes can be shopped through Tasty.
Preparation
- Make the lemon-garlic chicken: In a large bowl, combine the chicken, lemon juice and zest, salt, garlic powder, and pepper. Marinate for 30 minutes in the refrigerator.
- Meanwhile, preheat the oven to 375°F (190°).
- Make the roasted veggies: Place the carrots and broccoli on a parchment-lined baking sheet. Add the oil, salt, and pepper, and toss to coat. Roast for 25–30 minutes on the bottom oven rack, until the veggies are golden brown and tender.
- Meanwhile, return to the lemon-garlic chicken: Heat the oil over medium heat in a cast-iron skillet. Add the marinated chicken, thicker side down. Cook for about 4 minutes, or until the bottoms turn golden brown. Flip over, and cook for 2 minutes. Transfer the skillet to the top oven rack, and roast for about 15 minutes, or until the chicken reaches an internal temperature of 165°F.
- Remove the chicken and roasted veggies from the oven. Let cool for 10 minutes.
- Meanwhile, make the pesto jasmine rice: Microwave the rice pouches according to package instructions. Toss together the cooked rice, pesto, lemon juice, and salt in a bowl. Set aside, and cover to keep warm.
- Cut the chicken in half lengthwise, then cut into bite-size pieces.
- Divide the rice evenly among 4 bowls. Top each bowl with 1 row of the chicken, 1 row of the roasted veggie mixture, and 1 row of the tomatoes. Serve warm.
- Enjoy!