Serves: 4

One Pot Italian Rice and Chicken

FG 1 | CC 12

Calories: 300 kcal

Spray or olive oil

350g chicken breast, diced

400g tin chopped tomatoes

300ml chicken stock

100g rice

1 red onion chopped

1 red pepper chopped

1 green pepper chopped

1 crushed garlic clove

1.5 tbsp green pesto

1. Fry chicken until browned and set to one side.
2. Fry the onion peppers and garlic for 5 minutes.
3. Add the rice tomatoes stock chicken and bring to the boil.
4. Transfer everything into a baking dish and oven cook at 200C for 20-25 minutes stirring occasionally.
5. Add the pesto and stir thoroughly before serving.