Ingredients:

  • 1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
  • 1/2 cup basil pesto
  • 1 cup cherry tomatoes, whole
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 4 oz shredded mozzarella cheese
  • 3 cups cooked basmati or brown rice
  • 2 cups fresh baby spinach
  • 2 tbsp grated Parmesan cheese
  • 1 lemon, cut into wedges

Instructions:

  1. Preheat oven to 400°F (200°C). In a large mixing bowl, toss the cubed chicken breast with olive oil, salt, and pepper. Fold in the pesto until the chicken is completely coated.
  2. Spread the pesto chicken and whole cherry tomatoes across a rimmed sheet pan in a single layer.
  3. Roast for 15–18 minutes until chicken has golden-brown edges and tomatoes begin to blister.
  4. Remove from oven and immediately sprinkle mozzarella cheese over the chicken, allowing residual heat to melt the cheese.
  5. Divide cooked rice equally among 4 meal prep containers. Add a handful of raw baby spinach to each bowl.
  6. Top with pesto chicken and blistered tomatoes. Garnish with a sprinkle of Parmesan cheese and a lemon wedge.