Pesto Chicken

Dinner

Ingredients

1 tbsp olive oil

4 chicken fillet

1 onion

2 garlic cloves

1 tbsp basil leaves

20 cherry tomatoes

12 sun-dried tomatoes

400 ml creme fraiche reduced fat

260 g basmati rice

Directions

1. Heat olive oil in a frying pan over medium heat. Add the diced chicken and brown on all sides, cooking for 4-5 minutes.
2. Cook rice as per package instructions.
3. Add the crushed garlic, chopped onion, pesto and both types of chopped tomatoes. Stir continuously, cooking for roughly 5 minutes until tomatoes start to soften.
4. Ensure chicken is fully cooked. Stir in the crème Fraiche and season with pepper.
5. Serve with cooked rice and some torn basil leaves.

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