Pesto Chicken & Broccoli Rice Bowl
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Pesto Chicken & Broccoli Rice Bowl

Pesto Chicken & Broccoli Rice Bowl

Serves 2 | with Quick Rice, Peas and Rocket

Go for gold in the kitchen with our Olympic Games inspired menu! Tuck into this Pesto Chicken & Broccoli Rice Bowl whilst you're watching Paris 2024 for a winning lunch to fuel the day.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time25 minutes


serving amount

2 unit(s)

British Chicken Breasts

1 sachet(s)

Roasted Spice and Herb Blend

200 grams

Broccoli Florets

1 pouch(es)

Steamed Brown Basmati Rice

1 unit(s)


120 grams


96 grams


(Contains Milk)

20 grams

Wild Rocket

Not included in your delivery

1 tbsp

Plain Flour

1 tbsp


1 tbsp

Olive Oil for the Dressing


Nutritional information

Energy (kJ)3064 kJ
Energy (kcal)732 kcal
Fat30.7 g
of which saturates6.9 g
Carbohydrate60 g
of which sugars14.1 g
Protein55.3 g
Salt2.65 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Rolling Pin
Cling Film
Potato Masher


Bread the Chicken

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick.

c) In a large bowl, combine the flour (see pantry for amount) and the roasted spice and herb blend.

d) Lay a chicken breast in the bowl, then toss to ensure the chicken gets an even coating of flour. Repeat for the other breast. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Fry and Roast

a) Heat a drizzle of oil in a large frying pan on medium-high heat. Lay the breaded chicken into the frying pan. Cook until browned, 3-4 mins each side.

b) Transfer the chicken to a baking tray, then drizzle over the honey (see pantry for amount). 

c) Roast on the top shelf of your oven until the chicken is cooked, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.


Boil the Broccoli

a) Meanwhile, boil a half-full kettle. Pour the boiled water into a large saucepan with 0.5 tsp salt on high heat. Halve any large broccoli florets.

b) When the water is boiling, add the broccoli and cook until tender, 4-6 mins.

c) Once cooked, drain the broccoli in a colander and return to the pan, off the heat. 

Bring on the Broccoli Rice

a) Cook the rice according to pack instructions.

b) While the rice cooks, mash the broccoli with a potato masher.

c) Zest and cut the lemon into wedges.

d) Stir the rice, peas, half the lemon zest and 2.5 sachets of the pesto through the mashed broccoli.

Make the Pesto Dressing

a) In a medium bowl, combine the olive oil for the dressing (see pantry for amount) and the remaining pesto.

b) Squeeze in lemon juice from half the lemon wedges.

c) When you're ready to serve add the rocket and toss to coat.

Finish and Serve

a) Once the chicken is cooked, cut into 1cm thick slices.

b) Divide the broccoli rice between 2 serving bowls, then place the rocket in the centre.

c) Top the rocket with the sliced chicken breast and sprinkle over the remaining lemon zest. 

d) Serve with the remaining lemon wedges for squeezing over to finish.