Description
Hey kitchen friend! Olivia here, waving from my flour-dusted countertop. If you’re craving a meal that’s quick, fresh, and soul-hugging delicious, this bowl is your new best friend. Tender grilled chicken, zesty cilantro-lime rice, peppery arugula, and vibrant pesto all come together in 25 minutes flat—perfect for busy days and meal-prep wins!
Ingredients
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1 grilled organic chicken breast, sliced
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1 cup cooked cilantro lime rice (jasmine or basmati)
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1 cup fresh arugula
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2 tbsp pesto (homemade or good-quality jarred)
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1 tbsp extra virgin olive oil (EVOO)
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Fresh cilantro, lime wedges, flaky salt, and pepper for garnish
Instructions
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Prep chicken: Rub chicken breast with olive oil, salt, pepper, and a pinch of garlic powder. Grill or pan-sear 5–7 mins per side until golden and cooked through. Let rest 5 mins before slicing.
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Build your bowl: Spread arugula in a wide bowl. Mound the cilantro lime rice slightly off-center. Fan sliced chicken over the rice.
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Add the magic: Drizzle pesto over chicken and rice. Finish with a zigzag of EVOO. (Warm pesto slightly for easier drizzling.)
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Garnish: Top with extra cilantro leaves, cracked pepper, flaky salt, and a lime wedge.
Notes
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Pesto too thick or separates? Warm gently or stir in a tsp of warm water.
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Make ahead? Store components separately to keep greens crisp. Assemble before eating.
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Dry chicken? Brine 30 mins before cooking and cook to 165°F (71°C), then rest.
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Nutrition
- Calories: 500 cal Per Serving
- Fat: 28g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 36g