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Chicken pesto and rice bake
Makes 4 servings
590 kcal · 38g protein · 53g carbs · 25g fat per serving
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🛒 Ingredients
- 200g broccoli, chopped into bite-size pieces
- 80g green pesto
- 450g chicken breast, cut into bite-size pieces
- 300g cherry tomatoes
- 200g rice, washed optional
- 100g parmesan, for topping
- 1 (~0g) salt and pepper, to taste
- 400 ml (~421g) chicken stock
- 80g light cream cheese, Philadelphia light, dolloped on top
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Instructions
- Preheat your oven to 190°C (375°F). This takes about 10 minutes, so get it going first while you prep everything else.
- Chop the broccoli into bite-size florets and cut the chicken breast into bite-size chunks.
- In a large oven-safe dish, combine the rice, chicken, pesto, broccoli, cherry tomatoes, chicken stock, salt, and pepper. Mix everything together well so the stock and pesto are evenly distributed.
- Scatter the grated parmesan evenly over the top of the dish, then dollop the light cream cheese over the surface.
- Cover the dish tightly with a lid or foil and place in the preheated oven. Bake for 45 minutes until the rice is cooked through and the chicken is done.
- Remove the cover from the dish and return it to the oven for a final 5 minutes until the cheese topping is golden and crispy.
Japanese beef curry with rice
Makes 3 servings
754 kcal · 41g protein · 74g carbs · 31g fat per serving
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🛒 Ingredients
- 90g carrots
- 9g chicken stock powder
- 1 (~0g) salt and pepper, to taste
- 500g extra lean beef mince
- 10g minced garlic
- 120g brown onion
- 21g tomato sauce reduced sugar, optional, for extra sweetness
- 300g Spud Lite potatoes, or 150g normal potatoes
- 450g cooked white rice
- 3 cube (~54g) S&B Japanese curry mix blocks
- 195g beef or chicken bone broth
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