Description
A delightful one-pot dish featuring tender chicken, aromatic pesto, and wholesome rice, perfect for busy weeknights.
Ingredients
Scale
- 1 lb chicken breasts, diced
- 1 cup rice
- 2 cups chicken broth
- 1 cup pesto
- 1 cup cherry tomatoes, halved
- 1 cup spinach, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- In a large pot, heat olive oil over medium heat. Add diced chicken, seasoning with salt and pepper. Cook until no longer pink, about 5-7 minutes.
- Stir in the rice and allow it to cook for another 2 minutes.
- Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 18-20 minutes.
- Stir in the pesto, cherry tomatoes, and spinach until combined. Serve warm, topped with freshly grated Parmesan cheese.
Notes
Leftovers can be stored in an airtight container for up to 3 days. Reheat with a splash of chicken broth to maintain moisture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One Pot Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 70mg