40 minutes
Indulge in a taste of Tuscany with this one-pan wonder that's not only easy to prepare but also a feast for the eyes. Perfect for a cozy dinner for two or an impressive meal when entertaining guests.
tablespoons
Chicken Breast Fillets, skinless and boneless, cut into strips
each
Red Onion, cut into 8 wedges
each
Orange Bell Peppers, halved, deseeded, and sliced thickly
each
Garlic Clove, crushed
each
Long-grain Rice
0 oz
Chopped Tomatoes, canned
0 oz
0.25 fluid ounces
Ready-made Pesto, jarred or fresh from the chiller cabinet
tablespoons
1. Prep and Cook Chicken
Preheat your oven to 200°C (180°C fan-assisted)/gas mark 6. In a large, shallow ovenproof pan, heat the olive oil over medium heat. Once hot, add the chicken strips. Cook for 3-4 minutes until they turn a lovely golden color on all sides. Remove the chicken from the pan and set it aside.
2. Vegetables and Rice Assembly
In the same pan, toss in the red onion wedges and sliced orange bell peppers. Sauté for about 3 minutes or until they start to take on a light golden hue. Add the crushed garlic to the pan and fry for a minute, just until fragrant.
3. Add Rice, Tomatoes, and Stock
Stir in the long grain rice to mix with the vegetables. Pour in the can of chopped tomatoes and the chicken stock. Return the reserved chicken strips to the pan.
4. Oven Time
Increase the heat to bring the mixture to a boil. Once boiling, carefully transfer the pan to the preheated oven. Cook uncovered for 20 minutes, or until the rice is tender and the liquids are mostly absorbed.
5. Finishing Touches
After removing the pan from the oven, season the dish to your liking with salt and pepper. Drizzle the pesto evenly over the top for a vibrant, herby finish. Serve hot, directly from the pan and enjoy the burst of Italian flavors.
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