Chicken and Vegetable Pesto Rice Bake
Ingredients
- 500g diced chicken breast
- 400g uncooked rice
- 500ml chicken stock
- 80g pesto
- 2 tbsp Greek yoghurt
- Handful of tomatoes
- 1/2 a head of broccoli florets
- 1 bell pepper (chopped)
- 60g cheddar cheese
- 30g Parmesan cheese
Preparation
Preheat oven to 200°C.
Add all ingredients except the cheese to a large baking dish.
Mix well and sprinkle the cheese evenly on top.
Cover loosely with tin foil and bake for 45 minutes.
Remove the tin foil and bake for a further 15 minutes.
Allow to cool slightly then serve.
Tips
You can use any vegetables that need to be used up.
Either sun-dried tomato pesto or regular pesto can be used.
