Grilled chicken and chorizo with sundried tomato pesto rice
Sundried tomato pesto and chicken are a delicious combination!
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.