Italian Chicken and Rice One-Pan Wonder
Italian Chicken and Rice One-Pan Wonder



  • 2 tbsp olive oil
  • 2 skinless chicken breast fillets, cut into strips
  • 1 red onion, cut into 8 wedges
  • 2 red capsicum, sliced
  • 1 crushed garlic clove
  • 100g long grain rice
  • 400g tin of chopped tomatoes
  • 300ml chicken stock
  • 4 tbsp red pesto
  • Preheat the oven to 200C. Heat the oil in an ovenproof pan, and add the chicken strips to fry for 4 mins or until golden all over. Remove from the pan and set aside.
  • Chuck in the capsicums and onion, and cook for 3 mins or until softened and golden. Add the garlic, fry for a minute more, then stir in the rice, stock, tomatoes, and chicken strips. Bring to the boil then transfer to the oven to cook for 20 mins. Season well, and drizzle with red pesto before serving.
30 mins
2 serving

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