Chicken pesto pilaf

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 20 mins

Ingredients

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1 tablespoon olive oil

1 small onion, finely chopped

2 chicken breasts, skinless, diced

3 tablespoons pesto

½ cup chopped peppadew peppersbell peppersX

415g can chickpeagarbanzoXsgarbanzosX, drained, rinsed

2 x 250g packets 90-second brown rice (I used SunRice)

2 ½ cups chicken stock

black pepper, to season

fresh basil, to serve

salad leaves

Instructions

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1 Heat a little of the oil in a large pan. Add onion. Cook until softened. Add chicken and remaining oil. Cook over a high heat for about 5 minutes or until evenly cooked. Add pesto. Stir through chicken. Add remaining ingredients and bring to the boil.

2 Reduce heat, cover and simmer for 10-12 minutes.

3 Season with pepper. Serve with basil and green salad.

Nutrition Info (per serve)

Calories 535 cal

Kilojoules 2240 kJ

Protein 32 g

Total fat 18 g

Saturated fat 3 g

Carbohydrates 55 g

Sugar 5 g

Dietary fibre 9 g

Sodium 750 mg

Calcium 60 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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