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Pesto Chicken, Zucchini, and Rice Meal Prep Bowl

<p>Pesto Chicken, Zucchini, and Rice Meal Prep Bowl is a gluten free, high protein meal prep bowl that is full of veggies, then topped with cheese. It's a delicious dish that will fill you up and leave you satisified until your next meal.</p>
4 Servings Recipe By

Ingredients

  • 1 cup White Rice, Long-Grain
  • 2 cups Chicken Broth/Stock
  • 2 1/2 cups dice Chicken, Boneless Breasts
  • 1/4 teaspoons Salt
  • 1/4 teaspoons Black Pepper
  • 1/4 teaspoons Garlic Powder
  • 2 1/2 cups chunk Zucchini
  • 1 1/2 cups chunk Squash, Yellow
  • 2 cups chunk Onion, Yellow
  • 1/2 cups Pesto
  • 4 ounces Parmesan Cheese, Shredded
  • 4 ounces Mozzarella Cheese

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 chicken breast & about 1 cup veggies
  • 671 Calories
  • 30g Total Fat
  • 12g Sat Fat
  • 0g Trans Fat
  • 126mg Cholesterol
  • 1440mg Sodium
  • 49g Total Carb
  • 3g Fiber
  • 5g Total Sugars (Includes 0g Added Sugars)
  • 49g Protein
  • 17 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Divide rice among the indicated number of glass containers. Pour broth on top (this should be double the amount of rice).
  2. Divide chicken among indicated number of baking dishes. Season with salt, pepper and garlic power.
  3. Place dollops of pesto on top of the veggies.
  4. Layer vegetables on top.
  5. Sprinkle with cheeses.
  6. Bake at 375º for 35-45 minutes, or until the chicken and rice is cooked through. If it begins to get too brown, cover loosely with foil.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide rice among the indicated number of glass containers. Pour broth on top (this should be double the amount of rice).
  2. Divide chicken among indicated number of baking dishes. Season with salt, pepper and garlic power.
  3. Place dollops of pesto on top of the veggies.
  4. Layer vegetables on top.
  5. Sprinkle with cheeses.
  6. Bake at 375º for 35-45 minutes, or until the chicken and rice is cooked through. If it begins to get too brown, cover loosely with foil.
  7. Let cool.
  8. Cover with lid. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave until heated through.

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