This bowl was inspired by Sweetgreen, the salad chain. The combinations of flavors in this bowl are so good, I actually crave eating salad over a sandwich. (I’m a bread lover so for me that’s saying a lot)
It comes together quick. But it would be even faster if you have already-cooked chicken or rotisserie chicken in the fridge.
The combination of Tuscan kale and romaine works nicely and the colors really pop, too. Feel free to use any greens you have on hand.
My best advice would be to invest in really good extra virgin olive oil AND aged balsamic vinegar (or balsamic glaze). When the quality is good, you only need a drizzle. So it’s worth the investment! It last you a long time.
I get Bragg olive oil, and get my balsamic glaze from the local farmer’s market.
Hope you give it a try!
Chicken Pesto Kale Bowl
Ingredients (for 2):
- 2 chicken breasts
- 1-2 cups kale, chopped
- 1-2 cups romaine, chopped
- 1 cup cooked wild rice or brown rice (I use trader joes frozen rice medley)
- ½ cup cherry tomatoes
- Drizzle of extra virgin olive oil
- Drizzle of balsamic glaze
- Salt and pepper
- Shredded Parmesan to taste
- 2 Tsp. Prepared Pesto
- 2 Tbsp. Pine nuts
Directions:
1. Prepare the rice. Meanwhile heat a pan to cook the chicken. Cook the chicken in a little oil until cooked on both sides. When it’s done, top with a little pesto and spread on chicken. Let chicken rest before chopping.
2. Divide rice into two serving bowls. Top with mixed kale and romaine. Drizzle with olive oil, balsamic, salt and pepper.
3. Top with chicken, shaved Parmesan, pine nuts, and cherry tomatoes. Serve and eat.
Chicken Pesto Kale Bowl
Ingredients
Ingredients (for 2):
- 2 chicken breasts
- 1-2 cups kale chopped
- 1-2 cups romaine chopped
- 1 cup cooked wild rice or brown rice I use trader joes frozen rice medley
- ½ cup cherry tomatoes
- Drizzle of extra virgin olive oil
- Drizzle of balsamic glaze
- Salt and pepper
- Shredded Parmesan to taste
- 2 Tsp. Pesto
- 2 Tbsp. Pine nuts
Instructions
Directions:
- Prepare the rice. Meanwhile heat a pan to cook the chicken. Cook the chicken in a little oil until cooked on both sides. When it’s done, top with a little pesto and spread on chicken. Let chicken rest before chopping.
- Divide rice into two serving bowls. Top with mixed kale and romaine. Drizzle with olive oil, balsamic, salt and pepper.
- Start with a base of rice
- Top with chicken, shaved Parmesan, pine nuts, and cherry tomatoes. Serve and eat.
For more information on my work and vegan meal prep service, please visit www.chefjoannas.com
To your wholesome & healthy life,
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