Pesto Chicken and Rice
Course: MainServings
4
servingsPrep time
10
minutesCooking time
30
minutesIngredients
500g chicken thigh fillets
2 heaped TBSP pesto
As much veg as you can fit on a roasting tray (use up all your old stuff at the bottom of the fridge)
2 bags of quick cook brown rice (you can cook your own rice of course – it’s about 3/4 cup cooked each)
Feta
Extra virgin olive oil
Salt and pepper
Method
- Crank your oven all the way up to 220 degrees Celsius.
- Marinade the chicken with the pesto and set aside.
- Cut up all your veg into similar size pieces, drizzle with olive oil, salt and pepper, toss to combine. Spread out on a roasting tray and pop into the oven for about half an hour (veges done!)
- Heat a fry pan over medium/high heat and add a drizzle of olive oil. Cook the chicken for about 3-4 minutes each side until brown. Line another oven tray with baking paper and place the chicken on the tray (make sure you add any of the leftover marinade from the pan). Cook for 15 minutes in the oven (chicken done!)
- Heat the rice in the microwave (follow packet instructions).
- Take veges and chicken out of the oven. Slice the chicken into smaller pieces on a chopping board.
- Add rice, veges and chicken to a bowl. Spoon over some of the olive oil/marinade that’s left on the roasting tray and sprinkle with feta (VOILA dinner done!)