Pesto Chicken Rice Bowl
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Pesto Chicken Rice Bowl

with Wholegrain Broccoli Rice and Wild Rocket

Allergens:
Milk

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
DifficultyEasy

Ingredients

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)

Lemon

96 grams

Pesto

(Contains Milk)

120 grams

Peas

20 grams

Wild Rocket

Not included in your delivery

1 tbsp

Plain Flour

1 tbsp

Honey

1 tbsp

Olive Oil for the Dressing

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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.

Utensils

Baking Tray
Rolling Pin
Large Bowl
Large Frying Pan
Zester
Potato Masher
Large Saucepan
Medium Bowl

Instructions

1

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

b) In a large bowl, combine the flour and roasted spice and herb blend. Lay your chicken breast in the bowl, then toss to ensure the chicken gets an even coating of flour. Repeat for the other breasts. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

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

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

2

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

c) Cook the rice according to pack instructions. While the rice cooks, mash the broccoli with a potato masher. Zest and cut the lemon into wedges.

d) Once cooked, mix the rice, 2.5 sachets of the pesto (save half a pack for step 3), the peas and half the lemon zest through the mashed broccoli.

3

a) In a medium bowl, combine the olive oil for the dressing (see pantry for amount) and the remaining pesto. Squeeze in half the lemon juice, then add the rocket and toss to coat.

b) Once the chicken is cooked, cur into 1cm thick slices.

c) Divide the broccoli rice between your serving bowls, then place the rocket in the centre.

d) Top the rocket with the sliced chicken breast and sprinkle over the remaining lemon zest. Serving with the remaining lemon wedges for squeezing over to finish.

Enjoy!