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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.

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!