Sun-Dried Tomato Pesto Chicken and Rice: Simple. Delicious.

Sun-dried pesto chicken and rice bake with tender pieces of chicken, fresh pesto, and sun-kissed tomatoes, perfectly baked alongside creamy rice.

Sun-Dried Tomato Pesto Chicken and Rice is a comforting dish that integrates staple ingredients into a hearty meal. Tender, bite-sized chicken pieces are nestled among fluffy, slightly creamy rice. The combination of flavors are vibrant, featuring fresh pesto, sun-dried tomatoes, vine-ripened tomatoes, and melted fresh mozzarella.

This dish is so easy to throw together, you might think it assembled itself while you weren't looking! In no time, you'll have a golden, bubbling masterpiece popping out of the oven like it owns the place. It's the superhero of weeknight dinners, ready to save your busy schedule, feed a hungry mob, or strut its stuff in your meal prep lineup with its high-protein prowess.

Go wild and jazz up this dish by trading the chicken for shrimp or tossing in any veggies that tickle your fancy!

Makes 4 - 6 Servings

The Ingredients:

• 1 cup rice, rinsed

• 1.5 lbs. chicken breast, diced bite size

• 4 tbsp pesto

• 1 cup plain Greek yogurt

• 2 cups organic chicken bone broth (or water)

• 1 cup frozen peas

• 1 tsp garlic powder

• 1/2 tsp sea salt

• 1/4 tsp ground pepper or to taste

• 2 large vine ripened tomatoes, diced

• 6 tbsp julienne cut sun-dried, tomatoes, oil drained

• 4 oz. fresh mozzarella, shredded

A selection of simple and fresh ingredients, including chicken breasts, tomatoes, peas, rice, pesto, and spices, ready to create a delicious homemade meal.

The Method:

1. Preheat oven to 350° F. In an oven safe dish (13 x 9in) add the rice. Make sure to rinse the rice with cold water until clean. Add in the bone broth and give the pan a shake to even out the rice. Add in the pesto, yogurt, garlic powder, salt, and pepper. Whisk to combine.

2. Add in the peas and chicken. Whisk to even out the peas and chicken.

3. Top with the sun-dried tomatoes, tomatoes and mozzarella.

4. Bake for 50 - 60 minutes or until the rice is fluffy and tender and the liquid is absorbed.

Allow to rest for 5 minutes before serving.

Macros in 4 Servings:

Calories: 571

Protein 65.5g

Carbs: 55.5g

Fat: 10g

Macros in 6 Servings:

Calories: 380

Protein: 43.7g

Carbs: 36.9g

Fat: 6.7g