Chicken pesto pilaf
Serves: 4
Time to make: 20 mins
Total cost: $19.20 / $4.80 per serve
(at time of publication)
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 chicken breasts, skinless, diced
- 3 tablespoons pesto
- ½ cup chopped peppadew peppers
- 415g can chickpeas, 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
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Instructions
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 535cal
-
Kilojoules 2240kJ
-
Protein 32g
-
Total fat 18g
-
–Saturated fat 3g
-
Carbohydrates 55g
-
–Sugars 5g
-
Dietary fibre 9g
-
Sodium 750mg
-
Calcium 60mg
-
Iron 3mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
