Directions
- 1Add rice to a bowl.
- 2Add diced chicken.
- 3Add pesto.
- 4Add Greek yoghurt.
- 5Add spinach.
- 6Add finely diced red onion.
- 7Add chicken stock.
- 8Mix all ingredients.
- 9Top with sundried tomatoes.
- 10Pop in the oven and cook for 75-90 minutes at 180 Celsius/360 Fahrenheit, covering with alfoil for the first hour.
Ingredients
- 250 g rice
- 1 kg chicken breast
- 100 g green pesto
- 320 g low fat greek yoghurt
- 140 g chopped spinach
- 1 large red onion
- 500 ml chicken stock
- 150 g sundried tomatoes
Equipment
ovenbowl
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