Pesto Vegetables With Wild Rice & Fresh Mozzarella
Packing a healthy lunch doesn't have to be stressful. I need packed lunches to be two things, flavorful/filling and easy. Sometimes I want an extra nutrient boost, so it's been important to find ways to make plain vegetables fit the bill.
This lunch took a little time to prep ahead on Sunday (~45 minutes) which allowed me to have a tasty and healthy lunch all week long.
Here's how I made it:
On Sunday I simmered vegetables (separately) in the same pot of salted water while cooking the rice. I used kale, asparagus, zucchini (this, I sautéed), broccoli and Brussels sprouts. You can use virtually any vegetables you like! I tossed the rice with a drizzle of olive oil (can skip to save calories) and sea salt when it finished cooking.
Each morning I tossed a mixture of veggies with store bought pesto (this one), scooped the rice into the container and added about a 1/4 cup of fresh mozzarella. It's virtually a salad so it's great served cold or room temperature.
You can add chicken or replace the mozzarella with chicken, for leaner protein if preferred.
- Brussels sprouts
- Store bought pesto
- Wild rice
- Fresh mozzarella