Chicken with Red Pepper Pesto Over Kale and Grain Blend | CookOS

Chicken with Red Pepper Pesto

Name: Chicken with Red Pepper Pesto Over Kale and Grain Blend
Prep time: 5 min
Cook time: 24 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
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 is a balanced, nutrient-dense dinner featuring pan-seared chicken breasts topped with vibrant roasted red pepper pesto and served over a bed of kale and a hearty orzo-grain blend with quinoa, chickpeas, and ancient grains. The naturally mild pesto and whole-grain base make it approachable for families while delivering sustained energy and plant-based protein.

🌍American 🏷️Chicken 🏷️Red pepper pesto 🏷️Kale 🏷️Orzo Quinoa

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Total

45 min

Servings

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) before cooking to ensure even doneness and prevent dry edges while centers remain tender.
Dress the kale with a small amount of olive oil and salt 5–10 minutes before serving to soften it slightly without wilting.
Let cooked chicken rest for 3–5 minutes before topping with pesto to allow juices to redistribute and keep the meat moist.
Toss the grain blend with a light vinaigrette or extra olive oil while warm so it absorbs flavor rather than drying out as it cools.

Substitutions

Red pepper pesto → sun-dried tomato pesto or basil pesto (adjust flavors to preference)
Kale → spinach or arugula (reduce cooking time if using spinach; arugula works raw)
Orzo-grain blend → farro, barley, or brown rice (adjust cooking time per package directions)
Olive oil → avocado oil or grapeseed oil (neutral flavor, similar smoke point)

Storage & make-ahead

Store cooked chicken, grains, and kale separately in airtight containers in the refrigerator for up to 4 days. Reheat chicken gently in a 325°F oven with a cover to avoid drying; warm grains on the stovetop with a splash of water or broth.

Common Questions

Can I make the red pepper pesto ahead?

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

How do I know when the chicken is cooked through?

Cook chicken breasts to an internal temperature of 165°F (74°C) at the thickest part using a meat thermometer, or until juices run clear when pierced.

Can I use a different grain instead of orzo?

Yes. Brown rice, farro, or couscous work well as substitutes for orzo in this bowl.

Is this recipe spicy?

No. Red pepper pesto is naturally mild and sweet. This recipe is family-friendly and contains no chili heat.

Can I meal-prep this recipe?

Yes. Cook chicken and grains separately, store in airtight containers for up to 4 days, and assemble with fresh kale and pesto just before serving to maintain texture.