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Before you jump to Pesto Chicken and Rice recipe, you may want to read this short interesting healthy tips about Healthy Energy Goodies.
Enjoying healthy foods tends to make all the difference in how we feel. When we eat more healthy snacks and less of the detrimental ones we typically feel much better. A salad tends to make us feel better than a piece of pizza (physically at any rate). Sometimes it’s hard to find wholesome foods for something to eat between meals. You can spend several hours at the supermarket searching for the perfect snack foods to make you feel healthy. Here are some healthy snacks which you can use when you need a fast pick me up.
Yogurt is often a snack many people take for granted. Eating natural yogurt in place of a healthy larger lunch just isn’t a good idea. You can’t beat yogurt whenever it comes to a nutritious snack though. It is a protein-rich supply of healthy minerals and vitamins. Yogurt is often eaten to help manage the digestive system because it is so easily digestible by most people. Yogurt combines wonderfully with nuts and seeds. This minimizes your sugar intake without minimizing the taste of your snack.
A large selection of quick health snacks is easily accessible. Being healthy and balanced doesnt really need to be a battle-if you let it, it can be quite easy.
We hope you got insight from reading it, now let’s go back to pesto chicken and rice recipe. To make pesto chicken and rice you only need 12 ingredients and 11 steps. Here is how you achieve that.
The ingredients needed to prepare Pesto Chicken and Rice:
- Prepare 1/4 cup pesto sauce
- Provide 1/2 cup pesto tomato sauce
- Provide 2 chicken breast
- Use 2 cup uncle bens brown rice
- Prepare 1 tsp lemon juice
- Prepare 1/4 cup grated parmesean cheese
- Get 1 pinch ground black pepper
- You need 1 pinch parsley flakes
- Provide 3/4 cup mozza cheese
- Get 1 head broccoli
- You need 2 tsp butter or margarine
- You need 1 pinch garlic salt
Steps to make Pesto Chicken and Rice:
- Preheat oven to 350c
- Cut chicken breasts into quarters
- Place chicken in bowl. Pour the pesto on top, followed by lemom juice and a bit of pepper. Let sit for 20 minutes. Reduce the oven to 300c and cook for 55 minutes, covered.
- Combine rice, butter with water. Bring to a boil then reduce heat to medium.
- In a separate pot, boil water and butter. Add broccoli and reduce heat to medium-high
- Drain any excess water from rice, add pesto tomato sauce and simmer. Stir occasionally.
- Drain most of the water from the broccoli, leaving a little bit in the pot. Let sit on low-medium heat.
- Remove chicken from oven. Place in a circle on the outside of the plate.
- Place rice in middle of plate, topped with mozzarella cheese.
- Place broccoli on top of rice, topped with parm cheese and black pepper.
- (opt) Serve with garlic toast!
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