Super Fast
Arugula-Pesto Chicken and Rice Bowls
Summer Fruit Salad
Ingredients
- 1 deli rotisserie chicken
- 1 (8.8-oz) pouch microwavable brown rice
- 1 Tbsp olive oil vinaigrette
- 1 Tbsp pesto
- 2 cups arugula
- ½ cup corn kernels (about 1 ear)
- ¼ cup crumbled goat cheese
Instructions
- Remove thighs and drumsticks from chicken (reserve breasts for Chicken Breasts with Figs and Couscous recipe). Remove meat from thighs and drumsticks, and shred.
- Heat rice according to package directions. Toss warm rice with shredded chicken, vinaigrette, and pesto. Season with salt and pepper to taste.
- Place arugula in a bowl; top with chicken mixture. Sprinkle with corn and cheese.
Side Dish Ingredients
- 1 peach, peeled and sliced
- 1 mango, peeled and sliced
- ½ tsp grated lime rind
- 2 tsp fresh lime juice
- 2 tsp sugar
- 1 Tbsp chopped fresh basil (or use mint)
Side Dish Instructions
- Place peach and mango in a bowl; toss with lime rind, lime juice, and sugar. Add basil; toss.
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
