Chicken Pesto Rice Bake

Ingredients

• 200g uncooked white rice (about 1 cup)
• 450g chicken breast, diced (about 1 lb)
• 70g cheddar cheese, grated (about 3/4 cup)
• 50g parmesan, grated (about 1/2 cup)
• 50g green pesto (about 3 tbsp)
• 200g broccoli, chopped (about 2 cups)
• 300g cherry tomatoes (about 2 cups)
• 400ml chicken stock (about 1 3/4 cups)
• salt and pepper to taste

Method

1. Preheat the oven to 375°F.
2. In a large oven dish, combine the rice, diced chicken, broccoli, cherry tomatoes, pesto, stock, salt, and pepper.
3. Mix thoroughly so the seasoning and pesto are evenly distributed throughout, not just on top.
4. Sprinkle the cheddar and parmesan evenly over the top.
5. Cover the dish with foil.
6. Bake for 45 minutes.
7. Remove the foil and bake for another 5 minutes to let the cheese crisp up.
8. Let the bake rest for a few minutes before serving to allow it to thicken slightly.