Chicken Pesto Bowls

• servings: 4 servings
• active time: 15 minutes
• total time: 55 minutes

Ingredients

1 cup brown rice

2 cups cherry tomatoes

3 tablespoons olive oil (divided)

1/4 teaspoon dried oregano

Kosher salt and freshly ground black pepper (to taste)

1 pound green beans (trimmed)

1 pound boneless skinless chicken breasts (cut into 1-inch chunks)

1/4 cup pesto (homemade or store-bought)

Directions

In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Place tomatoes in a single layer onto the prepared baking sheet. Add 2 tablespoons olive oil and oregano; season with salt and pepper, to taste. Gently toss to combine.

Place into oven and bake until the tomatoes begin to burst and have softened, about 15-16 minutes; set aside.

In a large pot of boiling salted water, blanch green beans until bright green in color, about 2 minutes. Drain well and cool in a bowl of ice water. Drain well and set aside.

Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Season chicken with salt and pepper, to taste. Add to skillet and cook until golden, about 3-4 minutes. Stir in pesto and gently toss to combine.

Serve chicken immediately with rice, tomatoes and green beans.