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Saucy Pesto chicken with a side of broccoli
Saucy Pesto chicken with a side of broccoli

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In order to see results, it is definitely not a necessity to drastically modify your eating habits. Even more crucial than totally changing your diet is simply substituting healthy eating choices whenever you can. As you get accustomed to the taste of these foods, you will discover that you’re eating more healthily than you used to. As with many other habits, change happens over a period of time and as soon as a new way of eating becomes part of who you are, you are not going to feel the need to go back to your old diet.

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We hope you got insight from reading it, now let’s go back to saucy pesto chicken with a side of broccoli recipe. You can have saucy pesto chicken with a side of broccoli using 8 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Saucy Pesto chicken with a side of broccoli:
  1. Use 4 x free range chicken breasts
  2. Take 200 g x cherry tomatoes - halve
  3. Use 3 tbsp x Pesto Princess basil pesto
  4. Use 3 tbsp x sour cream
  5. Use 3-4 leaves x fresh basil - tear into strips
  6. Use 1 cup x basmati rice
  7. Get 125 g x broccoli
  8. Prepare olive oil, salt & pepper (from your pantry)
Instructions to make Saucy Pesto chicken with a side of broccoli:
  1. Prepare all ingredients as indicated above.
  2. Bring a saucepan of lightly salted water to the boil. Add the rice and boil gently for 15 minutes. Once cooked, drain and keep warm in a colander over a saucepan of hot water.
  3. Heat a few glugs of olive oil in a pan on medium to high heat. Season the chicken breasts. Place the chicken in the hot oil and cook for about 8 minutes each side, turning only once. Add the tomatoes and allow to cook until they start to soften - 3 or 4 minutes. Reduce the heat and stir in the pesto and sour cream until heated through - about 2 minutes. Serve immediately.
  4. Bring a saucepan of lightly salted water to the boil. Add the broccoli and boil gently for 2 to 3 minutes until cooked but still slightly crunchy. Drain and keep warm.
  5. To serve, divide the rice between the plates and serve the chicken and a generous helping of sauce on top. Scatter with fresh basil. Serve the broccoli on the side.

Combine the chicken and the pesto cream sauce in an oven proof skillet or casserole dish. Chop up cherry tomatoes and mix with a little cornflour, salt and pepper, then stir in garlic, stock and pesto. Top the tomatoes with chicken breasts and spoon a little pesto on each, then sprinkle on some grated cheddar. Drizzle both sides of the chicken breast with olive oil. Season both sides of the chicken with salt and pepper.

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