Italian chicken and pesto rice

Italian chicken and pesto rice

Feb 28 2020


10-15 mn

Serves 5

This is part of my speedy dinner section, it takes 10 minutes to prepare and is really delicious. The key for fast recipe is to have frozen veggies and or rice and already made sauce, which I mostly always have.


  • 2 large chicken breasts, boneless and skinless
  • 2 cups of frozen rice, thawed
  • 2 cups of cauliflower rice
  • 1 cup of cherry tomatoes cut in 2
  • 2-3 cups of spinach
  • 2-3 tsp of olive oil
  • 2 garlic cloves, minced
  • 1 pinch of chili flakes
  • 2-3 tbsp of pesto sauce
  • 2 tsp of dried oregano
  • Salt and pepper
  • Toppings: fresh basil, grated parmesan


Slice the chicken lengthwise in medium pieces and generously sprinkle some salt, pepper and oregano. Heat up 1 tbs of olive oil and cook the chicken for 3-4 minutes on each side until golden crips. Cover half way through to make sure it stays moist and is cooked (inside temp should be 165F). When done, transfer to a plate, cover and leave to rest for 5-10 minutes.

Meanwhile, sauté the garlic and chili flakes with remaking 2 tbsp of olive oil fro 2 minutes, add the cherry tomatoes and toss together.

Add in both rice and spinach and stir for 3-4 minutes. Finally add in the pesto and mix until it really blends in and coats everything ( if too thick, you may add 1-2 tbsp of water).

Plate the rice and chicken on top, sprinkle some fresh basil and also maybe some grated parmesan cheese.


Leave a comment