Pesto chicken with feta & sun-dried tomatoes
Portions: 4
Ingredients
- 240 g Uncooked basmati rice
- 500 g chicken tenderloin
- 250 g Cooking cream 4%
- 200 g Pesto Rosso
- 100 g Sun-dried tomatoes
- 250 g Baby plum tomatoes
- 65 g Fresh spinach
- 0.5 st Onion
- 150 g Apetina White cheese 10%
- Salt
- Black pepper
Instructions
- 1. Preheat the oven to 200°C (392°F).
- 2. Slice the yellow onion into large slices.
- 3. Mix the pesto, cream, salt, and pepper in a bowl.
- 4. Quickly sear the chicken in a pan until lightly browned. Season lightly with salt and pepper.
- 5. Place the chicken, sun-dried tomatoes, fresh tomatoes, spinach, and onion in an ovenproof dish. Pour the sauce over the ingredients.
- 6. Bake in the oven for about 15 minutes, or until the chicken reaches an internal temperature of 72°C (162°F).
- 7. Cook the rice according to the package instructions.
- 8. Serve the chicken with rice and top with crumbled feta cheese.
Nutrition per serving
Calories: 685
Protein: 46
Fat: 26
Carbohydrates: 62