Julie's grilled chicken with pesto rice
7
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Brown onion
1 medium
Crushed garlic
1 tsp
Canned diced tomatoes
1 400g can
Black olives, drained
¼ cup(s)
Sun-dried tomatoes in oil
60 g
Dried herbs
2 tsp
Cooked frozen spinach
100 g
Vegetable stock cube
1 individual
Cooked brown rice
1½ cup(s)
Lemon juice
1 tbs
Basil pesto
2 tbs
Skinless chicken breast
300 g, halved lengthwise
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook onion, stirring, for 3 minutes or until softened. Add garlic and cook for 30 seconds, or until fragrant. Stir in tomatoes, olives, sun-dried tomatoes, Italian herbs, spinach, stock and half cup water. Season with salt and pepper. Bring to boil, reduce heat and simmer, uncovered for 10 minutes, or until thickened. Stir through rice, lemon, pesto, season with salt and pepper, cook until heated through.
2
Meanwhile, heat a flat sandwich press until hot. Add chicken onto press and close lid, cook for 5 minutes or until cooked in the middle. Thinly slice chicken and serve with rice.
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