Creamy Pesto Chicken And Broccoli Brown Rice

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