Pesto Chicken, Green Beans, Roast Toms & Rice


 

Recipe provided by Spoonzy.co.uk

 
 
 Image copyright Spoonzy Ltd

Image copyright Spoonzy Ltd

Pesto Chicken, Green Beans, Roast Toms & Rice

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Limahl Asmall

"A delicious and nutritious recipe on your table in under 30 minutes. The basil pesto gives lots of flavour and works beautifully with the juicy roast cherry tomatoes and succulent chicken breast. Pre-cooked brown rice is a time-saver but feel free to cook standard rice if you prefer. "


Cook Time: 30 mins | Servings: 2 | Difficulty: easy

INGREDIENTS
SWAP SHOP
250g green beans, ends trimmed
250g runner beans, ends trimmed
2 Chicken breasts
280g extra firm tofu
1/2 jar pesto
4 tbsp olive tapenade
250g cherry tomatoes
250g tomatoes
250g pack pre-cooked wholegrain rice
100g rice (uncooked weight)
Salt
-
Pepper
-

METHOD
  1. Pre-heat the oven to 200 C the prep the green beans by trimming the ends.
  2. Coat the chicken breasts with 2 tsp pesto.
  3. Place the chicken on an oven tray and bake for 10 minutes. Set a timer!
  4. Meanwhile, toss the green beans in a tsp olive oil and a good pinch salt and pepper.
  5. Once the 10 minutes are up, add the green beans to the tray.
  6. Then add the cherry tomatoes on top of the green beans. Place in the oven and bake for a further 20 minutes.
  7. If using pre-cooked brown rice, massage the packet to break up the grains, then pour into a pot with a splash of water. heat for 2-3 minutes until piping hot.
  8. Add a tbsp pesto to each plate, then add the chicken on top. Pile on the rice, green beans and juicy cherry tomatoes. Enjoy!

ADDITIONS
Season with black pepper

NOTES
Make a veggie version by roasting a block of tofu!

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