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Tuscan Inspired Chicken and Tomato on Rice

with Pesto, Cheese and Spinach
4.5(570)Review Summary
Lily Stevens
Lily StevensUpdated on March 05, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
696 kcal
Protein
: 
41.5g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Sulphites
  • Nuts
  • Cashew nuts
  • Milk
  • Egg
  • Peanut
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

150 grams

Basmati Rice

240 grams

Diced British Chicken Breast

2 unit(s)

Garlic Clove

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

40 grams

Baby Spinach

30 grams

Basil Pesto

(Contains: Nuts, Cashew nuts, Milk May contain traces of: Peanut)

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

20 grams

Wild Rocket

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

20 grams

Butter

Energy (kJ)2911 kJ
Energy (kcal)696 kcal
Fat23.9 g
of which saturates9 g
Carbohydrate79.9 g
of which sugars7.4 g
Dietary Fibre3.9 g
Protein41.5 g
Salt3.3 g
Potassium32.6 mg
Calcium21.6 mg
Iron0.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Medium Saucepan
•Lid
•Large Frying Pan
•Grater

Instructions

1

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

2

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken to the pan and season with salt and pepper. 

Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

3

Meanwhile, peel and grate the garlic (or use a garlic press).

Once the chicken has browned, add the garlic to the pan and fry until fragrant, 1 min.

4

Stir the passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts) into the frying pan.

Bring to a boil, then reduce the heat and simmer until thickened, 5-6 mins.

5

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Stir in the pesto, hard Italian style cheese and butter (see pantry for amount) until melted.

Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.

6

Share the rice between your serving bowls. Spoon over the chicken and sauce.

Top with the rocket leaves and a drizzle of olive oil to finish.

Enjoy!

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: Many found it delicious and full of flavour, though some felt it needed more seasoning or found the sauce too rich.
  • Ease of prep: Reviewers appreciated how quick and easy this dish was to prepare, making it family-friendly.
  • Suggestions: Consider adding fresh tomatoes or peppers for more depth; some preferred less spinach and more chicken.
  • Portions: Several customers mentioned small portion sizes, particularly for the chicken; consider adding extra if needed.
AI-generated from customer reviews
Meal right image

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