Italian · Dinner

Chicken Pesto Rice Bake

Name: Chicken Pesto Rice Bake
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Ingredients: 150 g Chicken breast; 50 g Long-grain rice; 15 g Basil pesto; 60 g Greek yogurt; 3 pcs Sun-dried tomatoes; 30 g Spinach Leaves; ½ pcs Red onion; 100 ml Chicken stock; Salt; Black pepper

One-bowl baked rice with chicken, basil pesto, Greek yogurt, spinach, red onion and chicken stock, topped with sun-dried tomatoes.

1

Servings

10 min

Cook time

515

Calories

48 g

Protein

Plan this recipe

Ingredients

10 items

Servings

1

150 g Chicken breast
raw
50 g Long-grain rice
raw weight
15 g Basil pesto
60 g Greek yogurt
low-fat
3 pcs Sun-dried tomatoes
chopped; patted dry
30 g Spinach Leaves
handful; shredded
½ pcs Red onion
small
100 ml Chicken stock
Salt
to taste
Black pepper
to taste

Required equipment

Oven

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Instructions

5 steps

Temperature

1
Preheat oven to 355 °F (fan).
2
Pat 3 pcs Sun-dried tomatoes dry and chop. Slice the ½ pcs Red onion and roughly chop 30 g Spinach Leaves. Cut Chicken breast into small cubes.
3
In an oven-safe bowl or small baking dish, combine 50 g Long-grain rice, 60 g Greek yogurt, 15 g Basil pesto, 100 ml Chicken stock, Salt and Black pepper. Stir well.
4
Add the Chicken breast and Spinach Leaves, stir to coat evenly, then top with 3 pcs Sun-dried tomatoes.
5
Bake uncovered for 50 minutes at 355 °F (fan) until the Long-grain rice is tender and the Chicken breast is cooked through.