Chicken with Pesto Grain Bowl
This Mediterranean chicken pesto bowl combines herb-forward basil pesto with roasted tomatoes and tender orzo for a light, balanced meal that tastes like summer year-round.
This Mediterranean chicken pesto bowl combines herb-forward basil pesto with roasted tomatoes and tender orzo for a light, balanced meal that tastes like summer year-round.
Delivery in as fast as one hour.*
Prices vary by store
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Run pesto under warm water to thaw. Open chicken breasts and place on the roasting rack in a Suvie pan. Cut open pesto and squeeze equally onto each filet.
Open orzo blend and add to a Suvie pan. Open roasted tomatoes and add on top of orzo.
Load chicken into the top zone of Suvie and orzo and tomatoes into the bottom zone. Input settings and cook now. Alternatively, you can store or schedule the meal in the Suvie, but note you will need to select Cook Now to begin cooking your stored or scheduled meal. (please be sure to select "Yes" when asked if cooking from frozen). Bottom Zone: Roast at 325°F for 15 minutes for 2 servings, 25 minutes for 4 servings. Top Zone: Roast at 360°F for 27 minutes for 2 servings, 37 minutes for 4 servings.
After the cook is complete, divide food between plates and season to taste with salt and pepper.
Store components separately in airtight containers for up to 4 days; assemble just before eating to keep orzo from absorbing excess moisture and preserve pesto color.
Yes. Cook the orzo and chicken in advance, store separately, and assemble just before serving to keep the pesto bright and orzo from absorbing excess moisture.
Cook chicken breasts to an internal temperature of 165°F (74°C) using a meat thermometer, or until the thickest part shows no pink when sliced.
Arugula pesto, sun-dried tomato pesto, or cilantro-lime sauce work well; adjust quantities to taste.
Yes—farro, quinoa, or couscous are good swaps, though cooking times may vary slightly.
Standard orzo contains gluten; use gluten-free orzo or substitute with gluten-free grains like quinoa or rice.
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