Lemon Chicken Pesto Bowl

Perfect easy week night meal, or any night!

I love these types of bowl recipes, you literally can add so many different ways or make so many combos. I thought instead of cooking the chicken in pesto it might be better to just stir the sauce in the entire bowl and I definitely do recommend it! It was so delish. You can also add parmesan cheese or red pepper flake for some heat.

Recipe Below:

Servings: 3

Time cook: 40 minutes

Ingredients

• 1.25 lb of chicken tenders

• Couple of sun-dried tomatoes

• 1 spoonful of pesto, for each serving

• 1 bag of brussels, halved and roasted

• 1 pack of parmesan couscous

• Fresh sprigs of rosemary

• dill

• 1/2 cup of lemon juice

• 1 tablespoon of minced garlic

• garlic chili paste

• Ghee butter

• thyme sprigs

• 1/2 cup of water

• salt and pepper to taste 

Directions: marinate chicken with lemon juice, water, a couple of dashes of olive oil, and rosemary sprigs. I marinated for about 24 hours. Once the chicken is done cut up into cubes and put in a bowl. Put salt, pepper, and dill to coat the chicken. In a pan heat up ghee and add the chicken, thyme, and sun-dried tomatoes.

Roast your brussels in the oven at 375° F for 20 minutes coated with salt, pepper, and olive oil. Cook your couscous accordingly. Once all these are done place in a bowl, add a spoonful of pesto and the garlic chili paste.