Easy Free-range Chicken & Sundried Tomato Pesto Casserole
A simple, comforting dinner for busy weeknights. Juicy British chicken is simmered with creamy coconut yoghurt and sundried tomato pesto. Spoon on top of fluffy brown rice with spinach for extra greens. It's ready in 20 mins!
Cooking Instructions
Before you start
- Pull out a measuring jug, a sieve & 2 large frying pans
1
Get sizzlin' & prep
- Heat a large frying pan with 1 tbsp oil on medium heat. Once hot, add the chicken and cook for 5 mins, until golden. Season with salt and pepper
- Meanwhile, finely chop or crush the garlic. Thinly slice the onion. Halve the fresh tomatoes
2
Simmer simmer
- Add the onion to the pan and cook for 5 mins, until softened, then add the garlic and tomatoes and cook for another 2 mins
- Add the yoghurt, dried oregano, red pesto, stock powder and 50ml hot water (25ml for 1 person)
- Season with salt and pepper and simmer for 3-4 mins, until the sauce thickens and the chicken is cooked through. Add a splash of water if it gets too dry
3
Make the spinach rice
- Heat the other large frying pan on medium heat. Once hot, rinse the spinach and add to the pan, along with the rice and a splash of water
- Cook for 2-3 mins, breaking it up with a wooden spoon, until the spinach has wilted and the rice is piping hot. Season with salt and pepper
4
Plate up
- Check your chicken is cooked through by cutting into a large piece; the flesh should be white and the juices running clear
- Share the chicken casserole between bowls, with the spinach rice alongside