Pesto Chicken & Rice
Directions
- 1Add rice to a baking dish.
- 2Add rice to a baking dish.
- 3Add rice to a baking dish.
- 4Add diced chicken to the dish.
- 5Add diced chicken to the dish.
- 6Add diced chicken to the dish.
- 7Add pesto to the dish.
- 8Add pesto to the dish.
- 9Add pesto to the dish.
- 10Add Greek yogurt to the dish.
- 11Add Greek yogurt to the dish.
- 12Add Greek yogurt to the dish.
- 13Add spinach to the dish.
- 14Add spinach to the dish.
- 15Add spinach to the dish.
- 16Add finely diced red onion to the dish.
- 17Add finely diced red onion to the dish.
- 18Add finely diced red onion to the dish.
- 19Pour chicken stock into the dish.
- 20Pour chicken stock into the dish.
- 21Pour chicken stock into the dish.
- 22Mix all ingredients thoroughly in the bowl.
- 23Mix all ingredients thoroughly in the bowl.
- 24Mix all ingredients thoroughly in the bowl.
- 25Top the mixture with sun-dried tomatoes.
- 26Top the mixture with sun-dried tomatoes.
- 27Top the mixture with sun-dried tomatoes.
- 28Place the dish in the oven to bake at 180°C/360°F for 75-90 minutes.
- 29Place the dish in the oven to bake at 180°C/360°F for 75-90 minutes.
- 30Place the dish in the oven to bake at 180°C/360°F for 75-90 minutes.
Ingredients
- 250 g rice
- 250 g rice
- 250 g rice
- 1 kg chicken breast
- 1 kg chicken breast
- 1 kg chicken breast
- 100 g green Pesto
- 100 g green Pesto
- 100 g green Pesto
- 400 g low fat greek yoghurt
- 400 g low fat greek yoghurt
- 400 g low fat greek yoghurt
- 140 g chopped spinach
- 140 g chopped spinach
- 140 g chopped spinach
- 1 large red onion
- 1 large red onion
- 1 large red onion
- 500 ml chicken stock
- 500 ml chicken stock
- 500 ml chicken stock
- 150 g sundried tomatoes
- 150 g sundried tomatoes
- 150 g sundried tomatoes
Equipment
bowlovenbaking dish
Tips
- Cover with aluminum foil for the first hour of baking.
- This recipe is ideal for meal prepping due to its family-size portion.