Warm Spinach Pesto Chicken Bowl with Lemon Rice, Roasted Zucchini, and Blistered Cherry Tomatoes

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the zucchini and cherry tomatoes on a sheet pan, add 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss well and roast for 18 to 20 minutes, stirring halfway through, until the zucchini is tender and the tomatoes are lightly blistered.

2. 2

   Meanwhile, cook the jasmine rice. Place the rice in a saucepan with 480 ml (2 cups) water and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 12 minutes. Remove from the heat and let it rest for 5 minutes. Fluff with a fork and mix with the lemon zest and 1 tablespoon lemon juice.

3. 3

   Prepare the chicken. Pat the chicken cutlets dry and toss them with 1 tablespoon olive oil, the remaining garlic finely minced, sweet paprika, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

4. 4

   Heat a large skillet over medium-high heat for 2 minutes. Add the chicken and cook for 4 to 5 minutes per side, until nicely browned and it reaches a safe internal temperature of 74°C / 165°F. Transfer to a board and let it rest for 5 minutes before slicing into strips.

5. 5

   Make the spinach pesto. In a blender or food processor, combine the fresh spinach, almonds, grated Parmesan cheese, 2 garlic cloves, 2 tablespoons lemon juice, and 2 tablespoons olive oil. Blend until thick yet spoonable. If needed, add 1 extra tablespoon tap water to loosen it. Adjust with a pinch of salt and black pepper.

6. 6

   Assemble the bowls. Divide the lemon rice among 4 shallow bowls, then top with the sliced chicken, roasted zucchini, and blistered cherry tomatoes. Finish with spoonfuls of the spinach pesto and a few grinds of black pepper to taste.

7. 7

   Serve right away while warm so the contrast of fragrant rice, juicy chicken, roasted vegetables, and fresh pesto stays balanced.