Chicken & Vegetable Buddha Bowl with Sun-Dried Tomato Pesto
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Cook time: 
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Serves: 1-2
 
Ingredients
  • 2 chicken tenders, trimmed
  • good quality olive oil
  • 1 C brocolli florets, steamed
  • 1 C spinach, stemmed
  • ½ C cauliflower rice, prepared
  • Everything but the bagel seasoning (Trader Joe’s)
  • kosher salt and cracked pepper
For the Sundried Tomato Pesto:
  • 7-8 oz jar sundried tomatoes packed in oil
  • 1 clove garlic
  • juice of 1 medium lemon
  • 1 Tbsp tahini
  • ¼ C water
  • ¼ C walnuts, toasted
  • kosher salt & cracked pepper
Instructions
  1. Preheat oven to 375. Line a small rimmed baking sheet with parchment paper. Cover chicken with
  2. tsp olive oil and a pinch of salt, sprinkle both sides with everything seasoning. Bake for 18 minutes.
For the Sundried Tomato Pesto:
  1. Using a food processor add sundried tomatoes with oil, garlic, lemon juice, tahini and water. Pulse on high until completely incorporated. Add walnuts and pulse until broken down. Season with S&P to taste.
  2. Heat a skillet over medium heat with 1 tsp olive oil. Add spinach and cook for about 1 minute until wilted. Remove from heat and set aside.
  3. Assemble bowl with cauliflower rice on the bottom. Top with steamed brocolli, sauteed spinach, chicken and a big spoonful of sundried tomato pesto. Sprinkle a few shakes of everything seasoning over the bowl and serve immediately.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/chicken-vegetable-buddha-bowl-with-sun-dried-tomato-pesto/