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Before you jump to Saucy Pesto chicken with a side of broccoli recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
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Obviously, it’s not at all hard to begin incorporating healthy eating into your daily routine.
We hope you got insight from reading it, now let’s go back to saucy pesto chicken with a side of broccoli recipe. You can cook saucy pesto chicken with a side of broccoli using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to cook Saucy Pesto chicken with a side of broccoli:
- Use 4 x free range chicken breasts
- Prepare 200 g x cherry tomatoes - halve
- Provide 3 tbsp x Pesto Princess basil pesto
- Get 3 tbsp x sour cream
- Provide 3-4 leaves x fresh basil - tear into strips
- Provide 1 cup x basmati rice
- Get 125 g x broccoli
- You need olive oil, salt & pepper (from your pantry)
Steps to make Saucy Pesto chicken with a side of broccoli:
- Prepare all ingredients as indicated above.
- Bring a saucepan of lightly salted water to the boil. Add the rice and boil gently for 15 minutes. Once cooked, drain and keep warm in a colander over a saucepan of hot water.
- Heat a few glugs of olive oil in a pan on medium to high heat. Season the chicken breasts. Place the chicken in the hot oil and cook for about 8 minutes each side, turning only once. Add the tomatoes and allow to cook until they start to soften - 3 or 4 minutes. Reduce the heat and stir in the pesto and sour cream until heated through - about 2 minutes. Serve immediately.
- Bring a saucepan of lightly salted water to the boil. Add the broccoli and boil gently for 2 to 3 minutes until cooked but still slightly crunchy. Drain and keep warm.
- To serve, divide the rice between the plates and serve the chicken and a generous helping of sauce on top. Scatter with fresh basil. Serve the broccoli on the side.
Combine the chicken and the pesto cream sauce in an oven proof skillet or casserole dish. Chop up cherry tomatoes and mix with a little cornflour, salt and pepper, then stir in garlic, stock and pesto. Top the tomatoes with chicken breasts and spoon a little pesto on each, then sprinkle on some grated cheddar. Drizzle both sides of the chicken breast with olive oil. Season both sides of the chicken with salt and pepper.
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