Chicken Pesto
Power Bowl
This power bowl is filled with veggies, chicken meatballs, and topped with pesto and an egg.
Servings
2
Ready In:
45 min
Good For:
Dinner
Inroduction
About this Recipe
By: Stevie Kennedy
Power bowls are one of my absolute favorite meals to make. They are so versatile and there are so many combinations to be created. This one was inspired by my favorite chicken meatballs by Amylu. I then wanted to add a great source of carbs through the sweet potato and sauté some delicious veggies to go with it. Lastly to top it with an egg, pesto, and sprouts to make for a great dinner!
Ingredients
- 1 cup Jasmine rice
- 1 Zucchini
- 1 head of Broccoli
- 1 cup of Mushrooms
- Handful of sprouts
- 1 Sweet potato
- 8 Chicken Meatballs
- 2 eggs
- 1 Avocado
- Topped with:
- Pesto
A simple yet delicious meal that is colorful, filling, and nutrient dense. Making power bowls are one of my favorite because you can get creative. Sometimes my best power bowls come from using what I have left in my fridge. All power bowls look different but I like to add a protien, veggie, carb, and fat. Depending on the bowl and what I put in it determines the topping that I use. Some of my favoites are sriracha, coconut aminos, hummus, tzatziki, and pesto.
Brands Used:
* Amylu Chicken Meatballs (can get at Costco)
* Trader Joe’s Vegan Pesto
I do not work with these brands, just really love them!
Step by Step Instructions
Step 1
Preheat oven to 375 (for sweet potatoes)
Then bring 2 cups of water to a boil.
First rinse off the rice. Once water is boiling add 1 cup of jasmine rice. Bring temperature down to a simmer and place a lid on top of the pot. Wait 15 min until rice has absorbed all the water. (If you want a faster option you can do a microwaveable jasmine rice)
Step 2
Cut the sweet potato into small cubes. Then place the sweet potato on a baking sheet and drizzle extra virgin olive oil and add salt. Place in the oven to bake for 40-45 min.
Step 3
While rice and sweet potato cooks, chop broccoli, zucchini, and mushrooms into small quarters and sauté on a pan on medium heat for 15 minutes.
Slice avocado in thin slices.
Step 4
Sauté chicken meatballs on stove top for 4 minutes on each side. (For an alternative quicker method, microwave meatballs for a minute and 30 seconds depending on microwave time may vary)
Step 5
Once everything is prepared it is time to construct your bowl. Start with a base of rice and add the sautéed zucchini, broccoli, and mushroom mixture. Then add 4 meatballs to the dish.
Step 6
Once the bowl is ready, take the pan you used to sauté the veggies and fry an egg until it is over easy (all whites are cooked and yolk is runny). If you do not like eggs don’t add one or cook it to your desired level.
Step 7
Top the bowl with the egg, sliced avocado, sprouts, and pesto. Enjoy!
