Warm chicken bowl with roasted pepper pesto, basil rice, sautéed green beans, and lemon ricotta
A complete and original lunch bowl featuring juicy chicken coated in roasted red pepper and basil pesto, served over fragrant basil rice, sautéed green beans, and a creamy spoonful of lemon ricotta.
Ingredients
- 600 g chicken breast (skinless, en filetes or trozos large)
- 200 g jasmine rice (enjuagado)
- 480 ml water (for cocer the arroz)
- 180 g roasted red bell pepper (pelado, in strips)
- 25 g fresh basil (leaves sueltas, divided)
- 10 g garlic (divided)
- 35 g almonds (tostadas)
- 30 g grated Parmesan cheese (for the pesto)
- 60 ml olive oil (divided)
- 30 ml lemon juice (divided)
- 4 g lemon zest (divided)
- 120 g ricotta cheese (whole or semidescremada)
- 250 g green beans (without puntas)
- 80 g red onion (en pluma fina)
- 8 g salt (or to taste, divided)
- 3 g black pepper (or to taste, divided)
- 2 g sweet paprika (for the chicken)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Cook the rice: place the jasmine rice and water in a small saucepan with 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat, let it rest for 5 minutes, then fluff and mix with half of the chopped fresh basil, 1 teaspoon olive oil, and a pinch of lemon zest.
- 2
2. Make the pepper pesto: in a blender or food processor combine the roasted red bell pepper, the remaining basil, 1 garlic clove, almonds, Parmesan, 3 tablespoons olive oil, 1 tablespoon lemon juice, half of the lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Blend until thick and smooth.
- 3
3. Season the chicken with 1/2 teaspoon salt, the remaining black pepper, sweet paprika, and 1 tablespoon lemon juice.
- 4
4. Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Cook the chicken for 5 to 6 minutes per side, or until nicely browned and it reaches a safe internal temperature of 165°F and 74°C. Remove from the heat, rest for 3 minutes, then slice into strips.
- 5
5. In a small bowl, mix the ricotta with the remaining lemon zest, a pinch of salt, and 1 teaspoon lemon juice. Set aside.
- 6
6. In the same skillet, heat the remaining teaspoon of olive oil over medium heat. Add the red onion, the remaining minced garlic clove, and the green beans. Sauté for 4 to 5 minutes until the beans are tender but still crisp. Season with a pinch of salt.
- 7
7. Return the chicken to the skillet or toss it in a bowl with the roasted pepper pesto until lightly coated.
- 8
8. Assemble the bowls: divide the basil rice among 4 bowls, add the sautéed green beans and onion, top with the pesto chicken, and finish each serving with a spoonful of lemon ricotta.
- 9
9. If you prefer a hotter presentation, place the assembled bowls in an oven-safe dish and warm them for 3 to 4 minutes at 350°F and 175°C before serving.
Chef tips
Toast the almonds in a dry skillet for 3 to 4 minutes to deepen the pesto flavor. If the pesto is too thick, loosen it with 1 or 2 tablespoons of warm water.
Substitutions
You can swap the green beans for asparagus or tender broccoli. Ricotta can be replaced with well-whipped cottage cheese. If you do not have jasmine rice, use basmati rice with the same method.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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