Chicken & Vegetable Buddha Bowl with Sun-Dried Tomato Pesto
Author: Good Thyme Kitchen
Prep time:
Cook time:
Total time:
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
Preheat oven to 375. Line a small rimmed baking sheet with parchment paper. Cover chicken with
tsp olive oil and a pinch of salt, sprinkle both sides with everything seasoning. Bake for 18 minutes.
For the Sundried Tomato Pesto:
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.
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.
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/