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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

  • 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.

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