Directions
- 1Add rice, diced chicken, pesto, greek yogurt, spinach, chopped onion, and chicken stock to a bowl.
- 2Mix all the ingredients well in the bowl.
- 3Top the mixture with sun-dried tomatoes.
- 4Place the bowl in the oven to cook.
- 5Cook at 180 degrees Celsius (360 degrees Fahrenheit) for 75 to 90 minutes.
- 6Remove the cooked chicken pesto bake from the oven.
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
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.
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