Chicken pesto rice dish
Directions
- 1Grab a large glass dish.
- 2Add rice to the glass dish.
- 3Add chicken breast to the dish.
- 4Add basil pesto to the dish.
- 5Add Greek yogurt to the dish.
- 6Add chopped spinach to the dish.
- 7Add red onion to the dish.
- 8Add capsicum to the dish.
- 9Add sun-dried tomatoes to the dish.
- 10Pour chicken stock into the dish.
- 11Mix all ingredients in the dish.
- 12Cover the dish with aluminum foil.
- 13Place the dish in the oven at 180 degrees Celsius.
- 14Bake for about an hour and 20 minutes (75-80 minutes).
- 15With 15 minutes left, remove the aluminum foil.
- 16Pop some mozzarella cheese on top.
- 17Put the dish back in the oven to melt the mozzarella.
- 18Serve the high-protein, low-calorie chicken pesto dish.
Ingredients
- 200 g white long grain rice
- 500 g raw chicken breast
- 100 g basil pesto
- 320 g natural light Greek yoghurt
- 150 g chopped spinach
- 120 g red onion
- 200 g capsicum
- 100 g sun-dried tomatoes
- 400 ml chicken stock
- 70 g mozzarella cheese
Equipment
glass dishovenalfoilspoon
Tips
- This is a macro-friendly recipe.
- The entire family will love it.
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