Creamy Chicken Pesto Bake

This quick and easy high protein recipe lends itself perfectly to being made in advance and reheated.

I am a huge meal prepper and a big fan of meals that are quick and easy. This high protein chicken recipe lends itself perfectly to being made in advance and reheated. When you live in a busy house with kids coming and going, it’s perfect for them grab from the fridge and reheat when hunger hits. I also batch cook this, making 3 or 4 at a time. It keeps well in the fridge for a few days.

Ingredients

60g basmati rice (if you use brown basmati rice add 25ml extra stock and cook for 40 minutes)

1 chicken breast or
SWAP vegan chicken strips (VG) or
SWAP 2 tbsp tinned chickpeas (VG)

20g pesto or
SWAP dairy free pesto. I use the Sacla brand which is dairy, gluten & wheat free. (VG) (GF)

100ml stock

35g greek yoghurt (I use Fage Total 5%) or
SWAP 35g Oatley Creamy Oat Fraiche (VG)

Optional cherry tomatoes/peas (peas can be added frozen)

Nutritional Information

31g protein
50g carbohydrates
20g fat

Method

Add all the ingredients to an ovenproof dish, mix well and top with cheese (if using).

Cook for 35 minutes @ 180ºC.

SWAPS: We have a number of dietary requirements in our house, so I tend to have to adapt most recipes to meet all needs.

DAIRY FREE: I substitute the greek yoghurt for Oatley Creamy Oat Fraiche. I also use a dairy free pesto that keeps well in the fridge for a couple of weeks. I use the Sacla brand which is gluten free.

VEGAN: Vegan chicken strips work well in this as do 2 tablespoons of tinned chickpeas.

VERSATILE: This is also good served cold as part of a more substantial salad for lunch/dinner.