Chicken Pesto Bakes

40 mins
Serves 5
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Directions

  1. 1Preheat your oven to 350°.
  2. 2Preheat your oven to 350°.
  3. 3Preheat your oven to 350°.
  4. 4Add your glass bowls to a half sheet pan.
  5. 5Add your glass bowls to a half sheet pan.
  6. 6Add your glass bowls to a half sheet pan.
  7. 7Add 2 tablespoons of uncooked rice to each bowl. Make sure to do a 1 to 2 ratio of rice to broth.
  8. 8Add 2 tablespoons of uncooked rice to each bowl. Make sure to do a 1 to 2 ratio of rice to broth.
  9. 9Add 2 tablespoons of uncooked rice to each bowl. Make sure to do a 1 to 2 ratio of rice to broth.
  10. 10Add 1 tablespoon of plain non-fat Greek yogurt and 1 tablespoon of pesto to each bowl.
  11. 11Add 1 tablespoon of plain non-fat Greek yogurt and 1 tablespoon of pesto to each bowl.
  12. 12Add 1 tablespoon of plain non-fat Greek yogurt and 1 tablespoon of pesto to each bowl.
  13. 13Dice 25 oz of boneless, skinless chicken breast; each bowl gets 5 oz.
  14. 14Dice 25 oz of boneless, skinless chicken breast; each bowl gets 5 oz.
  15. 15Dice 25 oz of boneless, skinless chicken breast; each bowl gets 5 oz.
  16. 16Season with some salt and pepper.
  17. 17Season with some salt and pepper.
  18. 18Season with some salt and pepper.
  19. 19Give the ingredients a good stir, ensuring no rice is stuck to the edges or on top of the chicken.
  20. 20Give the ingredients a good stir, ensuring no rice is stuck to the edges or on top of the chicken.
  21. 21Give the ingredients a good stir, ensuring no rice is stuck to the edges or on top of the chicken.
  22. 22Add some cherry tomatoes on each bowl.
  23. 23Add some cherry tomatoes on each bowl.
  24. 24Add some cherry tomatoes on each bowl.
  25. 25Bake in the oven for about 40 minutes.
  26. 26Bake in the oven for about 40 minutes.
  27. 27Bake in the oven for about 40 minutes.
  28. 28Five minutes before they are done, pop them out, top with mozzarella cheese, and put them back in the oven.
  29. 29Five minutes before they are done, pop them out, top with mozzarella cheese, and put them back in the oven.
  30. 30Five minutes before they are done, pop them out, top with mozzarella cheese, and put them back in the oven.

Ingredients

  • 2 tbsp uncooked rice
  • 2 tbsp uncooked rice
  • 2 tbsp uncooked rice
  • broth
  • broth
  • broth
  • 1 tbsp plain non-fat Greek yogurt
  • 1 tbsp plain non-fat Greek yogurt
  • 1 tbsp plain non-fat Greek yogurt
  • 1 tbsp pesto
  • 1 tbsp pesto
  • 1 tbsp pesto
  • 25 oz boneless, skinless chicken breast, diced
  • 25 oz boneless, skinless chicken breast, diced
  • 25 oz boneless, skinless chicken breast, diced
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • cherry tomatoes
  • cherry tomatoes
  • cherry tomatoes
  • mozzarella cheese
  • mozzarella cheese
  • mozzarella cheese

Equipment

ovenglass bowlshalf sheet pan

Tips

  • Ensure a 1 to 2 ratio of rice to broth.
  • When stirring, make sure no pieces of rice are stuck to the edges or on top of the chicken; they need to be in the liquid to cook.
  • Highly customizable.
  • Already pre-loaded in MyFitnessPal and Macros First apps for easy logging.
Chicken Pesto Bakes | Clip Recipe