Need meals that you can make from freezer and pantry staples?? This Pesto chicken and rice skillet are quick and easy, coming together for dinner in just 30 minutes. It holds up great for meal prep and can be easily made with pantry and freezer staples that you probably already have on hand! This recipe is also gluten-free, dairy-free, and made with real food ingredients.
1 –1.5 pound chicken breasts (4 breasts total. My chicken breasts were large so I cut them in half)
2 cups low sodium chicken broth
2–3 cups chopped spinach (or 1 package of frozen chopped spinach, thawed)
1 cup jasmine rice
1 cup cherry tomatoes, halved (or 1 14.5 oz can chopped tomatoes, drained)
1/3 cup Pesto Mayo *
1–2 teaspoon olive oil
1 teaspoon dried basil
1 teaspoon minced garlic
salt and pepper to taste
*use avocado or olive oil mayo mixed with 1 teaspooon jarred pesto or minced basil as an alternative
Pat chicken breasts dry and sprinkle with salt and pepper
Mix together pesto mayo, chicken broth, rice, and seasonings in a mixing bowl.
Add olive oil and minced garlic to a warmed skillet on medium-high heat and sauté for 1-2 minutes
Add mayo, broth, and rice mixture to skillet
Top with chicken breasts and bring to a boil
Once boiling, move rice mixture around with a spatula to avoid sticking to the bottom of the skillet, cover and cook on low heat for 20 minutes or until chicken is almost completely cooked
While chicken and rice are cooking, prepare your spinach and tomatoes
Add chopped spinach and halved tomatoes to skillet, cover, and cook for 3-5 more minutes
Divide into 4 bowls and serve!
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