
Chicken pesto pilaf
Serves: 4
Time to make: 20 mins
Total cost: $19.20 / $4.80 per serve
(at time of publication)
Ingredients
Units: Metric | Imperial (US)
- 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
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.
First published: Oct 2008
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.