Chicken Pesto Bake
Directions
- 1Add rice, diced chicken, pesto, greek yogurt, spinach, chopped onion, and chicken stock to a bowl.
- 2Add rice, diced chicken, pesto, greek yogurt, spinach, chopped onion, and chicken stock to a bowl.
- 3Add rice, diced chicken, pesto, greek yogurt, spinach, chopped onion, and chicken stock to a bowl.
- 4Mix all the ingredients well in the bowl.
- 5Mix all the ingredients well in the bowl.
- 6Mix all the ingredients well in the bowl.
- 7Top the mixture with sun-dried tomatoes.
- 8Top the mixture with sun-dried tomatoes.
- 9Top the mixture with sun-dried tomatoes.
- 10Place the bowl in the oven to cook.
- 11Place the bowl in the oven to cook.
- 12Place the bowl in the oven to cook.
- 13Cook at 180 degrees Celsius (360 degrees Fahrenheit) for 75 to 90 minutes.
- 14Cook at 180 degrees Celsius (360 degrees Fahrenheit) for 75 to 90 minutes.
- 15Cook at 180 degrees Celsius (360 degrees Fahrenheit) for 75 to 90 minutes.
- 16Remove the cooked chicken pesto bake from the oven.
- 17Remove the cooked chicken pesto bake from the oven.
- 18Remove the cooked chicken pesto bake from the oven.
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
- 320 g low fat greek yoghurt
- 320 g low fat greek yoghurt
- 320 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
bowloven
Tips
- Cover with aluminum foil for the first hour of cooking.
- This dish is a 10/10 and a must-try for meal prep.
- The recipe offers decent calories and macros.