Creamy Pesto Chicken And Broccoli Brown Rice
Everything's ready to go, so start by sizzling chicken and sun-dried tomatoes, before adding spinach and a creamy pesto sauce. Serve over broccoli and brown rice, top with cheese, et voilà! Dinner is served.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Pepper, Salt (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Boil half a kettle
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat
Once hot, add the diced chicken breast, cherry tomatoes and sun-dried tomatoes with a pinch of salt and cook for 4 min until the chicken has started to brown
Meanwhile, add the broccoli brown rice to a large, heatproof bowl and put the bowl in the microwave for 2-3 min or until piping hot
Once the chicken has started to brown, add the pesto, soft cheese and 60ml [120ml] boiled water and cook for 3 min further
Wash, then add the spinach to the pan with half of the grated Italian hard cheese (save the rest for garnish!) and a generous grind of pepper
Cook for 1-2 min further until the spinach has wilted and the chicken is cooked through (no pink meat!) – this is your creamy pesto chicken
Serve the creamy pesto chicken over the warmed broccoli brown rice
Sprinkle over the remaining grated Italian hard cheese and tear over the basil leaves
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, milk, nut, peanut).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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