Chicken with Red Pepper Pesto

Name: Chicken with Red Pepper Pesto & Grain Bowl
Prep time: 5 min
Cook time: 24 min
Total time: 29 min
Yield: 4 servings
Ingredients: 2-4 chicken breasts; 8-16 oz orzo blend; 5-10 oz kale; 4-8 oz red pepper pesto; 1-2 tbsp olive oil; 1-2 tsp salt; freshly ground black pepper

This chicken with red pepper pesto combines herb-forward roasted red pepper pesto over tender chicken breasts, paired with nutrient-dense grains and legumes for a complete, satisfying meal.

🏷️Chicken 🏷️Red pepper pesto 🏷️Kale 🏷️Orzo 🏷️Quinoa 🏷️Chickpeas

Total

29 min

Servings

4

Difficulty

Easy

Est. Cost

$16–$26

Ingredients

2-4 chicken breasts
8-16 oz orzo blend
5-10 oz kale
4-8 oz red pepper pesto
1-2 tbsp olive oil
1-2 tsp salt
freshly ground black pepper

7 Ingredients

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Instructions

1
Place a wire roasting rack into a Suvie pan. Cut open packages with the chicken. Place the chicken breasts on the roasting rack set within the Suvie pan.
2
Run red pepper pesto under warm water to thaw. Squeeze an equal amount of red pepper pesto over each chicken breast. Place chicken in the top zone of Suvie.
3
Before opening, tap orzo blend and kale packages against the countertop to break up any large pieces. Add orzo blend and kale to a separate Suvie pan. Season with 1 tbsp olive oil, 1 tsp salt, and freshly ground black pepper (season with 2 tbsp olive oil and 2 tsp salt if cooking a 4 person serving). Place pan in the bottom zone of Suvie.
4
Input settings and cook now. Be sure to select 'Yes' when asked if cooking from frozen. Bottom Zone: Roast at 325°F for 15 minutes for 2 people, or 20 minutes for 4. Top Zone: Roast at 350°F for 24 minutes for 2 people, or 34 minutes for 4.
5
Remove chicken from Suvie and transfer to a cutting board. Season vegetables to taste with salt and pepper and divide between plates. Cut chicken into slices and then divide between plates with extra red pepper pesto on the side.

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Tips & Notes

Pro tips

Pound chicken breasts to even thickness (about ¾ inch) so they cook through quickly and evenly without drying out.
Toast the orzo-grain blend in a dry pan for 2–3 minutes before boiling to enhance nutty flavor.
Apply pesto to chicken in the last 2–3 minutes of cooking or after plating to preserve the fresh flavor and prevent it from becoming bitter.
Massage raw kale gently with a small drizzle of olive oil to soften it and make it more pleasant to eat.

Substitutions

Red bell pepper pesto → Green basil pesto or sun-dried tomato pesto (changes flavor profile but maintains structure)
Kale → Spinach or arugula (cook spinach briefly; arugula can be raw)
Orzo-grain blend → Farro, brown rice, or couscous (adjust liquid and cooking time accordingly)
Chickpeas → White beans or lentils (maintains protein and heartiness)

Storage & make-ahead

Store cooled chicken, grain blend, and kale separately in airtight containers for up to 4 days; pesto separately for up to 5 days. Reheat chicken gently in a 350°F oven; reassemble bowls before serving.

Common Questions

How do you know when the chicken is fully cooked?

Chicken breasts are done when an instant-read thermometer inserted in the thickest part reads 165°F (74°C), or the juices run clear when pierced.

Can you make the red pepper pesto ahead?

Yes. Store homemade pesto in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

What's the best way to cook the orzo-grain blend?

Follow package directions for the blend, typically boiling until tender (8–12 minutes), then drain. You can also cook grains separately if they have different cook times.