Easy Gluten-Free Pesto Chicken Bowls with Sauerkraut are made with sheet-pan roasted vegetables and topped with dairy-free pesto and sauerkraut for an easy weeknight dinner.

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Pesto Chicken Bowls with Sauerkraut

I’m in my happy place today because we’re making another savory dish! As much as I love shooting the cookies and pies that you guys like seeing, nothing makes my heart happier than a juicy steak or a piece of chicken with a good sear on it along with some well-roasted veggies. With the weather being all snowy and cold here in New York I’m gravitating toward warm, nourishing meals that are comfort-food-esque while still being healthy and simple. This recipe is one I’ve had on repeat this month for sure!

Brightening up Bowls with Sauerkraut

I love a meat and veggie bowl for pretty much every meal (read: literally every meal always) but they can get a little repetitive after a while, especially when you’re cooking in batches and reheating throughout the week. Thankfully, there are fun things like pickles and sauerkraut to help breathe life into an otherwise ordinary lunch or dinner. I’ve posted a lot of meals lately with sauerkraut being used in creative galettes, quesadillas, and quiches, but I also wanted to show a glimpse into how I use Bubbies sauerkraut to add a little zest into my everyday cooking since I’m usually eating leftovers or sheet-pan dinners during a busy work week.

I use my go-to Sauerkraut from Bubbies whenever I’m looking for a little extra “something” to brighten up a lunch or dinner bowl. It’s naturally fermented and made with only three ingredients (cabbage, water, and salt) which is always what I look for when buying a pre-made product. Bubbies has been my go-to sauerkraut for years, and there’s always a backup jar of it on hand in my fridge so I never run out and face a boring lunch. I grab mine at my local Whole Foods, but you can use their store locator to find where Bubbies is closest to you!

Easy Dairy-Free Pesto

Pesto is one of my go-to sauces for literally any vegetable or protein. You can make it with whatever greens or nuts you have on hand, and it’s an easy thing to make dairy-free using some nutritional yeast and nuts in place of cheese. I’m in the process of adding dairy back into my life but I’m not all the way there yet, so I elected to make a vegan pesto using basil, arugula, olive oil, cashews, and nutritional yeast. Of course, you can always make a regular cheesy pesto if you’d prefer!

How to Customize your Paleo Pesto Chicken Bowls

The nice thing about bowl meals is that they’re sooo easy to customize based on what you have on hand. You can easily substitute whatever potato or vegetable you’d like and still end up with a nourishing, delicious meal. They’re also super easy to make to fit any dietary requirements. Here are a few ways to make these bowls your own:

• I used white potatoes to change things up, but if you’re strict paleo or just prefer sweet potato, feel free to use those! I also love purple sweet potato for a pop of color.
• Use carrot instead of potato for a less starchy option
• Use spicy sauerkraut instead of regular sauerkraut
• Use green beans, zucchini, broccoli, or a different vegetable instead of the asparagus.

Without further ado, it’s time to make some delicious Pesto Chicken Bowls with Sauerkraut! I’d love to see your beautiful creations so don’t forget to tag me on Instagram or Facebook!

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Pesto Chicken Potato Bowls with Sauerkraut

Easy Gluten-Free Pesto Chicken Bowls with Sauerkraut are made with sheet-pan roasted vegetables and topped with dairy-free pesto and sauerkraut for an easy weeknight dinner.

COURSE Main Course

Cuisine American

PREP TIME 20 minutes

COOK TIME 30 minutes

TOTAL TIME 50 minutes

SERVINGS 4

INGREDIENTS

For chicken and marinade:

• 1 lb boneless skinless chicken breasts
• 3 tbsp olive oil
• 1 tbsp rosemary
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 lemon squeezed
• 2 tbsp honey
• 1 tbsp coconut oil for searing

For vegetables:

• 2 tbso coconut oil melted
• 1/4 tsp sea salt
• 1 bunch asparagus
• 1.5 lbs fingerling potatoes cut into 1-inch pieces

For pesto:

• 2 cups fresh basil
• 1 cup arugula
• 1/3 cup cashews or nut of choice
• 3 tbsp olive oil
• 1 tsp salt
• 1 clove garlic
• 2 tbsp fresh lemon juice
• 2 tbsp nutritional yeast

For Bowls:

• 2 cups sprouts
• 1 jar bubbies Sauerkraut

INSTRUCTIONS

1. To make pesto: combine all pesto ingredients in a blender or food processor and blend for 2 minutes, or until smooth. Place in a small bowl and set aside.
2. Place chicken and all marinade ingredients in a bag and set aside for 20 minutes while you prep the vegetables.
3. Preheat oven to 425 F. Toss asparagus and potato with oil and salt until combined, then spread evenly on a baking sheet lined with parchment paper. Bake in the preheated oven for 15 minutes.
4. Meanwhile, heat 1 tbsp coconut oil in a  skillet over medium-high heat. Place chicken in the pan along with marinade ingredients and sear for 5 minutes on each side.
5. Carefully remove the veggies from the oven and nestle the chicken breasts onto the pan. Place back in the oven for 10-15 minutes, or until the chicken is 165 F and potatoes are tender.
6. To assemble bowls, Divide sprouts, potato, asparagus, and chicken between 4 bowls. Top with a large scoop of pesto and a scoop of sauerkraut. Garnish with extra sprouts. Enjoy!