Chicken Pesto Buddha Bowls with Asparagus and Brown Rice

Image of Marrekus and Krysten Wilkes
Rated 4.5 based on 6 customer reviews
Chicken Pesto Buddha Bowls with Asparagus and Brown Rice
Chicken Pesto Buddha Bowls with Asparagus and Brown Rice


Mealthy Tip

The beauty of buddha bowls is their customization. For different flavor, try peanut sauce or a miso dressing instead of the peanut sauce. Instead of brown rice, use another hearty grain like quinoa or farro. Vegetarian? Substitute cubed tofu for the chicken.

Nutrition Facts

Per Serving: 560 calories; 24g fat; 43.2g carbohydrates; 44g protein; 100mg cholesterol; 258mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 560 Calories from Fat214
% Daily Value*
Total Fat 24g 37%
Saturated Fat4g 22%
Trans Fat0.0g
Polyunsaturated Fat4.1g
Monounsaturated Fat13.6g
Cholesterol 100mg 33%
Sodium 258mg 11%
Total Carbohydrate 43.2g 14%
Dietary Fiber6g 24%
Protein 44g
Vitamin A39% Vitamin C32%
Calcium8% Iron20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


4.5out of 5 Stars

(6 Reviews)

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What others are saying

Image of Sam Dalton

Sam Dalton says:

I've made this a couple times for my weekly meal prep! It's a really easy recipe, especially if you have pesto already prepared.

Image of Greg Jones

Greg Jones says:

I've made these bowls twice, once with brown rice and once with quinoa. I enjoyed it both ways. Asparagus is always a good choice, and pesto chicken as well. Great recipe for meal prep, lunch or dinner.

Image of DC Cote

DC Cote says:

The homemade basil pesto recipe was the best part of this dish. I used roma tomatoes and added broccoli to the bowl with the asparagus. This is great for lunch.

Image of Rachel Douglas

Rachel Douglas says:

I should have followed the basil pesto recipe but I used stored bought (the kind that comes in a jar) and I am not impressed with the way it turned out. I just feel like something was missing from this bowl, maybe it needed more sauce? This would get 5 points from me for ingredients and concept, but I'm giving it three because it needs more sauce and a homemade pesto instead of store-bought.

Image of Sheila Long

Sheila Long says:

I substituted chicken for tofu instead and used quinoa instead of brown rice. Perfect for lunch or dinner.

Image of Jill Hooper

Jill Hooper says:

This was definitely a keeper for sure. Delicious, flavorful, and quick to make. The tomatoes should cook for less time or even a lower temperature. Mine were soft after 15 min in the oven. Hint: roast your asparagus with the tomatoes and save yourself a step.