Chicken with Potatoes, Broccoli & Pesto

Serving: 1 Timing: 25 minutes*

Ingredients:

1/4 cup Jasmine Rice (dry, rinsed)

113 grams Chicken Breast (cubed)

1 cup Mini Potatoes (halved)

1 cup Frozen Broccoli

1 tbsp Extra Virgin Olive Oil

Sea Salt & Black Pepper (to taste)

1 tbsp Pesto

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Directions:

1. Cook the rice according to the package directions.

2. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.

3. Arrange the chicken, potatoes, and broccoli on the baking sheet. Drizzle with olive oil and season with salt and pepper. Spread the pesto over the chicken and vegetables until well-coated.

4. Cook in the oven for 15 to 20 minutes or until the chicken is cooked through and the veggies are tender.

5. Divide the rice evenly between plates and top with the chicken, potatoes, and broccoli. Enjoy!

   
   

Notes:

Leftovers: Refrigerate in an airtight container for up to three days.

Serving Size: One serving is approximately one cup of potatoes, one cup of broccoli, and 1/2 cup of rice with chicken and pesto.

More Flavor: Cook the rice in broth instead of water.