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Pesto Chicken and White Bean Corn Salad with Rice

Pesto Chicken and White Bean Corn Salad with Rice

Yield 4 servings
Prep time
5 Min
Cook time
20 Min
Total time
25 Min

Ingredients

Main Day Prep Items

Instructions

  1. In a medium saucepan with lid, cook the rice according to the instructions. Once cooked, reserve about 1/2 of the rice for the Cuban Chicken Plantain Bowls.
  2. In a large cast iron pan or large skillet, heat a little olive oil over medium/medium high heat. Take the chicken breasts out of the marinade one by one (shake the excess buttermilk into the bag) and add to the heated skillet as you go. Add four of the halved breasts. Season with salt and pepper. Cook the chicken for 4-5 minutes on one side until nicely browned and turn over. Season the other side with salt and pepper and cook for another 4-5 minutes (chicken should be 165 degrees F if you’re unsure).
  3. Remove from the pan and add the other four breasts and cook the same way. Once cooked through, add these four breasts to a storage container, cool while you eat, and refrigerate for the Pesto Chicken Italian Salad.
  4. While chicken is cooking, to the Buttermilked Thighs left in the baggy, add all of the Cuban Chicken Marinade (from Main Day Prep) and return to the refrigerator.
  5. Take the rested chicken and serve over a bed of rice and half of the Corn and White Bean Salad. Add diced avocado (salt it) to the bean salad on your plates. Drizzle with Arugula and Walnut Pesto (thin it out with a bit of water) before serving.

Notes

Components to Save:

1/2 of the rice for the Cuban Chicken Plantain Bowls

4 breasts for Pesto Chicken Italian Salad

Nutrition Facts

Calories

825

Fat

37 g

Sat. Fat

6 g

Carbs

81 g

Fiber

18 g

Net carbs

67 g

Sugar

19 g

Protein

41 g

Sodium

1281 mg

Cholesterol

88 mg