Bruschetta Chicken & Pesto Orzo• Meal Prep

*Note: there are directions for two portion sizes here. One with 28g protein and one with 56g

Ingredients:

1lb chicken breast, cubed (split into 2 portions for 56g protein or split into 4 portions for 28g protein each bowl.

Per bowl:

3 tbsp orzo per bowl, rice based or wheat if you don’t have a gluten intolerance/allergy

1 tbsp pesto per bowl

1/4 C chicken broth, low sodium per bowl

Bruschetta Ingredients:

1 pint cherry or grape tomatoes, quartered

2 tsp chopped basil

1/4 C red onion, diced small

1 tsp minced garlic

salt + pepper

2 tbsp olive oil

1 tbsp balsamic reduction

Directions:

1. Preheat oven to 350F.
2. Brush the bottom of each bowl with olive oil
3. Pour the orzo, pesto and broth to each bowl and mix. Sprinkle salt and pepper over the chicken cubes and divide the chicken into the bowl. Mix be sure there’s no orzo directly on top
4. Bake for 35-40 minutes until the liquid has evaporated and the orzo is cooked
5. While the chicken is cooking combine all the bruschetta ingredients in a bowl and refrigerate it until the chicken is ready
6. Serve the chicken and orzo with the bruschetta.