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Meat
Easy
6 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
This rice bowl with chicken and a shortcut pesto makes a delicious weekday meal. For more great ideas, watch 4 Amazing Things!
4 stems mini tomatoes-on-the-vine
salt, for sprinkling
black pepper, for sprinkling
Gefen Olive Oil, for sprinkling
1 pound thin chicken cutlets
prepared brown rice
1/2 pound green beans
10 cubes Gefen Frozen Basil
3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic
3-4 tablespoons Gefen Olive Oil
1/4 teaspoon salt
Preheat oven to 425 degrees Fahrenheit. Place tomatoes on a greased baking sheet. Sprinkle with salt, pepper, and olive oil and bake for 10 minutes.
Heat a grill pan over high heat. Season chicken with salt and pepper and grill for three minutes per side or until cooked through. Cut into strips.
Meanwhile, microwave rice for three or four minutes (depending on the strength of your microwave) according to package instructions. Season with salt to taste.
Steam green beans without a pot. Place green beans in a microwave-safe container that has a lid. Add two tablespoons water. Cover and microwave green beans for three minutes.
Make your pesto. Combine basil, garlic, olive oil, and salt.
Assemble your bowls. Place rice in the bottom of each bowl. Top with tomatoes on the vine, chicken, and green beans. Drizzle with pesto and mix before enjoying.
Sponsored by Heaven & Earth
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