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Julie's grilled chicken with pesto rice

Total Time
20 min
5 min
15 min


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)


  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.