Julie's grilled chicken with pesto rice

8
7
4
SmartPoints® value per serving
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 can(s)

Black olives, drained

¼ cup(s)

Sun-dried tomatoes in oil

60 g

Dried herbs

2 tsp

Frozen boiled spinach, drained

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.