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Chicken Pesto Bowls with Summer Salad

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Fresh and satisfying chicken pesto bowls layered with quinoa or rice, juicy chicken breast, creamy Greek yogurt pesto, and a colorful summer corn, cucumber, and tomato salad.

Ingredients

  • 1 batch Seared Then Baked Chicken Breasts
  • 1 batch Greek Yogurt Pesto Sauce
  • Cooked quinoa or rice
  • 1 pint cherry tomatoes, halved lengthwise
  • 2 Persian cucumbers, diced
  • 1 1/2 cups corn, sliced off the cob or thawed from frozen
  • 1/2 cup parsley or cilantro, finely chopped
  • 1/4 cup finely chopped red onion
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons freshly squeezed lime or lemon juice
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Prepare the seared then baked chicken breasts according to the recipe instructions, then slice for serving.
  2. Prepare the Greek yogurt pesto sauce according to the recipe instructions.
  3. Make the summer salad by combining the cherry tomatoes, cucumbers, corn, parsley or cilantro, and red onion in a bowl.
  4. Whisk together the extra-virgin olive oil, lime or lemon juice, sea salt, and black pepper in a small bowl. Pour the dressing over the summer salad and toss to combine.
  5. Divide the cooked quinoa or rice among four bowls. Add the summer salad and sliced chicken breast, then top with the Greek yogurt pesto sauce and serve.

Notes

  • Use either cooked quinoa or rice as the base depending on your preference.
  • Fresh corn cut from the cob provides the best summer flavor, but thawed frozen corn works well too.
  • Choose parsley or cilantro and lime or lemon juice to customize the flavor.
  • The salad can be prepared ahead and refrigerated until ready to assemble the bowls.

Nutrition

Find it online: https://yumfamilyrecipes.com/chicken-pesto-bowls-with-summer-salad/