A recipe I tried out for the first time tonight. Delicious!


  • free-range chicken, diced
  • basil pesto
  • wholemeal / brown rice
  • chicken stock
  • tomatoes, diced
  • cucumber, diced
  • parsley, chopped
  • pinenuts
  • salt


Preheat the oven to 200 degrees. Put the rice on to boil with the chicken stock. Place the diced chicken on alfoil and mix in a generous amount of pesto. Bake in the oven for 20 minutes. Mix the cucumber, tomatoes, pinenuts and parsley in with the rice and season with a little salt (not too much though as the rice will already be salty from the stock). Serve the rice with the chicken on top. Pour the remaining pesto over the top of the chicken.

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