Grilled chicken and chorizo with sundried tomato pesto rice

 

Sundried tomato pesto and chicken are a delicious combination!

 

Serves 2

 

2 chicken breasts

125g long grain rice

60g chopped cubed chorizo

3-4 tablespoons of Purely sundried tomato pesto

a handful of rocket leaves

olive oil (drizzle)

salt and pepper to season

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• Turn your oven on to 180oC.

• Place the chicken breasts onto a baking tray, drizzle with olive oil and season with salt and pepper. Cook for 30 mins (approximately).

• Cook the rice for 10 minutes. Bring to boil and simmer.

• Whilst the rice is cooking, pan fry the chopped chorizo.

• Drain the rice and stir through the sundried tomato pesto. Season to taste.

• Check the chicken is cooked thoroughly, serve with the rice and rocket leaves. Sprinkle the chorizo over the top.Drizzle with olive oil.

• Eat immediately.