Recipe

Pesto Chicken & Cherry Tomatoes

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Pesto Chicken & Cherry Tomatoes

Free range chicken breasts pan-fried in a pesto, sour cream and fresh basil sauce. Served with basmati rice and broccoli.




Ingredients to serve 2

  • 2 x free range chicken breasts
  • 100g x cherry tomatoes - halve
  • 1 1/2 tbsp x fresh basil pesto
  • 1 1/2 tbsp x sour cream
  • 2 or 3 leaves x fresh basil - tear into strips
  • 1/2 cup x basmati rice
  • 65g x broccoli
  • olive oil, salt & pepper (from your pantry)

Ingredients to serve 4

  • 4 x free range chicken breasts
  • 200g x cherry tomatoes - halve
  • 3 tbsp x fresh basil pesto
  • 3 tbsp x sour cream
  • 3 or 4 leaves x fresh basil - tear into strips
  • 1 cup x basmati rice
  • 125g x broccoli
  • olive oil, salt & pepper (from your pantry)

Method

Step 1

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 2

Heat a few glugs of olive oil in a pan on medium to high heat. Season the chicken breasts. 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 3

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

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



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