Chicken Pesto Bake
Directions
- 1Add rice to a baking dish.
- 2Add diced chicken breast to the dish.
- 3Add green pesto to the dish.
- 4Add low-fat Greek yogurt to the dish.
- 5Add chopped spinach to the dish.
- 6Add finely diced red onion to the dish.
- 7Pour chicken stock into the dish.
- 8Mix all ingredients thoroughly in the baking dish.
- 9Top the mixture with sun-dried tomatoes.
- 10Place the baking dish in the oven at 180°C / 360°F for 75-90 minutes, covering with aluminum foil for the first hour.
- 11Remove the cooked chicken pesto bake from the oven.
- 12Serve a portion of the chicken pesto bake on a plate.
Ingredients
- 250 g rice
- 1 kg chicken breast
- 100 g green pesto
- 320 g low fat Greek yogurt
- 140 g chopped spinach
- 1 large red onion
- 500 ml chicken stock
- 150 g sun-dried tomatoes
Equipment
baking dishspoonovenpot holdersplatefork
Tips
- Cover with aluminum foil for the first hour when baking.
- The sun-dried tomatoes might burn if left for the full cooking time; consider adding them later.
- This recipe yields 4-6 portions and is great for meal prep.