Warm Pesto Bowl with Chicken

9 25 952
Ingredients Minutes Calories
Prep Cook Servings
15 min 10 min 1
Warm Pesto Bowl with Chicken
Health Highlights
An incredibly easy pesto and chicken recipe.


1 chicken breast (196 g) Chicken breast, boneless, skinless, grilled (cooked)
2 tbsp Extra virgin olive oil
2 medium Zucchini (sliced)
5 mushroom(s) Shiitake mushrooms, raw (or cremini, roughly chopped)
2 medium Tomato (roughly chopped)
2 leaf Collard greens (or baby spinach or kale, julienned)
3 tbsp Basil pesto (BioItalia)
1 tsp Salt
1 tsp Black pepper


1. Cook your chicken by either poaching it in a pan with water, pressure cooking it, or adding seasoned chick breasts to an oven at 425 degrees F for 25-30 minutes, or until internal temperature reaches 165 F. 

2. Heat oil in a medium skillet on medium heat and prep your vegetables. 

3. Add zucchinis and spread them out in the skillet so they cook evenly, cook for about 5 minutes or until tender ( al dente). Add mushrooms with salt to encourage the mushrooms to release water into the skillet, stir to combine and cook for another 3-5 minutes. Add a little extra oil if the skillet is looking dry and veggies are sticking.

4. Add tomatoes and collards and cover with a fitted lid on for a few minutes, you still want the collards to be bright green. Stir in pesto to the vegetable mix, season with fresh pepper, and additional salt if desired. Serve tossed with warmed chicken.


Quick Tips:

Bioitalia Organic Pesto with Basil Sauce is a nice healthy pesto sauce, you can also make your own!

Top on a bed of vegetables, gluten-free pasta, rice or with a side of potatoes.

Nutrition Facts

Per Portion

Calories 952
Calories from fat 528
Calories from saturated fat 92
Total Fat 59 g
Saturated Fat 10.2 g
Trans Fat 0.1 g
Polyunsaturated Fat 16.3 g
Monounsaturated Fat 28.6 g
Cholesterol 204 mg
Sodium 3116 mg
Potassium 3502 mg
Total Carbohydrate 34 g
Dietary Fiber 11.4 g
Sugars 20.2 g
Protein 77 g

Dietary servings

Per Portion

Meat 2.6
Vegetables 11.2

Energy sources