Ingredients:

• 1 cup brown rice
• 2 cups cherry tomatoes
• 3 tablespoons olive oil, divided
• 1/4 teaspoon dried oregano
• Kosher salt and freshly ground black pepper, to taste
• 1 pound green beans, trimmed
• 1 pound boneless, skinless chicken breasts
• 1/4 cup pesto, homemade or store-bought

Instructions:

1. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
2. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
3. Place tomatoes in a single layer onto the prepared baking sheet. Add 2 tablespoons olive oil and oregano; season with salt and pepper, to taste. Gently toss to combine.
4. Place into oven and bake until the tomatoes begin to burst and have softened, about 15-16 minutes; set aside.
5. In a large pot of boiling salted water, blanch green beans until bright green in color, about 2 minutes. Drain well and run cool water over cooked beans. Drain well and set aside.
6. Preheat grill.  Season chicken with salt and pepper, to taste. Add to grill and cook until cooked through. Remove from grill and cut into 1 inch chunks before gently tossing with pesto combine.
7. Serve chicken immediately with rice, tomatoes and green beans.

Yields 4 servings

Allergens:

• This recipe is gluten free.
• This recipe is soy free.

Nutrition Information: