Solo: Pesto Chicken & Cherry Tomatoes

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Solo: Pesto Chicken & Cherry Tomatoes

Boneless, skinless free range chicken breasts pan-fried and then sauteed in a pesto, sour cream and fresh basil sauce. Accompanied by fragrant basmati rice and broccoli. Super quick and easy - yummy too!

Ingredients to serve 1

  • 1 x free range chicken breast
  • 50g x cherry tomatoes - halve
  • 1 tbsp x fresh basil pesto
  • 1 tbsp x sour cream
  • 3g x fresh basil - tear into strips
  • ¼ cup x basmati rice
  • ¼ head x broccoli - cut into florets
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)


Step 1

Prepare all ingredients as indicated above.

Step 2

Bring a saucepan of lightly salted water to the boil. Add the rice and boil gently for 15 minutes. Once cooked, drain and keep warm in a colander over a saucepan of hot water.

Step 3

Heat a few glugs of olive oil in a pan on medium to high heat. Season the chicken breast. Place the chicken in the hot oil and cook for about 8 minutes each side, turning only once. Add the tomatoes and allow to cook until they start to soften – 3 or 4 minutes. Reduce the heat and stir in the pesto and sour cream until heated through – about 2 minutes. Serve immediately.

Step 4

Bring a saucepan of lightly salted water to the boil. Add the broccoli and boil gently for 2 to 3 minutes until cooked but still slightly crunchy. Drain and keep warm.

Step 5

To serve, place a serving of rice on the plates and top with the chicken and a generous helping of sauce. Scatter with fresh basil. Serve the broccoli on the side.