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