Rainbow Bowls

Ingredients

• 400 g Chicken breast fillet
• 200 g Clara Olé Red Pesto Pasta Sauce
• 3 cups San Remo Risoni Pasta

  cooked
• 3 tbsp Clara Olé Red Pesto Pasta Sauce
• 30 g Regular Size Zucchini, sliced and roasted
• 30 g Eggplant, sliced and roasted
• ½ tsp McCormick Lemon and Pepper Seasoning
• 1 tbsp La Española Pure Olive Oil
• 1/3 cup Raisins
• ¼ cup Red Bell Pepper, diced
• ¼ cup Yellow Bell Pepper, diced
• 30 g Red Onion, sliced
• 1/3 cup Cashew, roasted
• 3 tbsp Spring Onion, sliced
• 3pcs Sundried Tomato, sliced
• ½ tbsp McCormick Black Peppermill Grind
• 1 tbsp McCormick Smoked Paprika
• 1 tsp McCormick Iodized Salt