Power Bowl with Walnut Pesto (Edit recipe)

For the pesto

1. Add all the ingredients to the food processor expect the olive oil and salt and pepper. Pulse the ingredients until they are chopped into fine pieces. Then turn the food processor on and slowly pour in the olive oil through the top. If your food processor does not have the opening in the top, just remove the top and add a little olive oil at a time. Blend until the olive oil is incorporated. Store this pesto in the fridge for up to 4 days (but it probably won’t last that long).

For the broccoli

1. Heat about 2 tsp of olive oil in a pan over medium heat. Then add in the broccoli and season lightly with salt and pepper. Stir the broccoli to make sure its coated. Then add 3 tbsp of water to the pan to help the broccoli steam. Make sure to stir the broccoli frequently so that it does not burn. Cook the broccoli until its tender or about 5-7 minutes.

For the chicken

1. Cut your chicken breast into bite sized pieces. Then season lightly with salt and pepper. Heat 1 tbsp of olive oil in a large pan over medium heat.Once the olive oil is heated, add in the chicken. Make sure not to overcrowd the pan. Cook the chicken in batches in necessary. It should take about 2 minutes per side to cook.

For the rice

1. Cook the rice according the instructions on the package! Refer to the previous section for some tips on cooking rice.
2. Divide the ingredients amongst bowls to serve. You will most likely have rice and pesto leftover. But this should make 4-5 bowls. I served mine with some avocado as well.