Chicken Pesto Rice Bake

This Chicken Pesto Rice Bake carries so many amazing flavours, its super easy and quick to make and ridiculously comforting. All ready in 30 mins, the ultimate weekday meal.

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Cook: 30 MINS


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Preheat oven to 180°C/ 375°F.
Coat chicken thighs in olive oil, garlic granules, smoked paprika and chilli flakes. Heat a few sprays of cooking spray in a non-stick pan and add chicken thighs. Sear until cooked through, approx 3-4 mins on each side. Once cooked, remove from pan and set aside.
Add onion and cherry tomatoes to pan. Cook for 5-7 mins on low-medium heat, until onions are soft and cherry tomatoes are jammy. Gently squeeze cherry tomatoes to release a bit of their juices.
Transfer onions and cherry tomatoes to baking dish, then add rice, chicken stock, basil, smoked paprika, garlic granules and give everything a good stir in the baking dish. Add cooked chicken thighs on top of rice and add tsp of pesto to each chicken thigh. Cover tightly with tin foil, then bake for 25 mins. Remove from oven and leave to sit for at least 5 mins.
Serve immediately and top with some grated parmesan.

Nutritional Info

Per serving:

Cals – 532

Carbs – 56g

Protein – 44g

Fat – 14.9g


Serves 3

For the Chicken Thighs:

  • 500g of chicken thighs.
  • 1 calorie cooking spray.
  • Tsp of garlic granules.
  • Tsp of smoked paprika.
  • Tsp of chilli flakes.

For the Rice Bake:

  • 1 white onion - finely chopped.
  • A pack of cherry tomatoes.
  • 200g of basmati rice.
  • 400ml of chicken stock.
  • A bunch of fresh basil.
  • Tsp of garlic granules.
  • Tsp of smoked paprika.
  • 4 tsp of green pesto.

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