Directions
- 1Add rice to a bowl.
- 2Add diced chicken to the bowl.
- 3Add pesto to the bowl.
- 4Add Greek yogurt to the bowl.
- 5Add spinach to the bowl.
- 6Add onion to the bowl.
- 7Add chicken stock to the bowl.
- 8Mix all ingredients together.
- 9Top with sun-dried tomatoes.
- 10Place the bowl in the oven at 180 Celsius / 360 Fahrenheit.
- 11Bake for 75-90 minutes, covering with aluminum foil 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 sun-dried tomatoes
Equipment
bowloven
Tips
- Cover with aluminum foil for the first hour of cooking.
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