ONE-POT PESTO CHICKEN AND RICE
One-pot, no chopping veggies, and done in about 35 minutes. This One-Pot Pesto Chicken and Rice is the perfect idea if you're short on dinner prep time.
Provided by Danielle
Categories Mains
Time 35m
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon oil in a deep non-stick skillet or Dutch oven over medium high heat. Add chicken thighs to the hot pan and season with salt and pepper. Cook for 4-5 minutes or until browning on the bottom. Flip thighs and continue cooking for another 3-4 minutes or until just browned. Remove from heat and set aside (the chicken thighs may not yet be fully cooked at this point).
- Reduce heat to medium and add 1 tablespoon additional oil to the same pan. Add minced garlic and cook for about 30 seconds, then add green beans and mushrooms. Cook for 3-4 minutes, stirring occasionally.
- Add broth to the pan. Let it come to a low boil and then reduce heat to low. Add rice and stir until all rice is fully saturated in liquid. Return chicken to the pan, cover, and let cook over low heat for 20 minutes.
- After 20 minutes, the rice should be fully cooked and very little liquid should remain in the pan. Remove the chicken, cut it up into bite sized pieces, and return it to the pan, along with the peas and pesto. Stir until well mixed and serve immediately. Store for up to 4 days in airtight containers.
Nutrition Facts : ServingSize about 2 cups, Calories 514 calories, Fat 29g, Carbohydrate 29g, Protein 36g
BAKED PESTO CHICKEN BREASTS
A simple yet so tasty dish served with salad, rice or even chips!
Provided by sweetunique
Time 1h
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 180 C / Gas mark 4. Line a baking dish with parchment or foil.
- Take the chicken breasts and smother them in the pesto on all sides. Use 4 to 8 spoonfuls of pesto, depending on your taste. Also season the chicken with salt and pepper if desired.
- Place the chicken breasts in the baking dish and bake in the preheated oven for 30 minutes. At 30 minutes, quickly take the chicken breasts out of the oven and sprinkle with half the mozzarella, then with chopped tomato, followed by fresh chopped herbs then the remainder of the Mozzarella.
- Place the chicken back in the oven and cook a further 20 to 25 minutes, until the chicken is done and no longer pink, and the cheese is melted.
FOIL-PACK CREAMY PESTO CHICKEN & RICE
Embrace the elegant simplicity of foil-pack baking. There's room for cream cheese, pesto and sun-dried tomatoes in these delicious chicken and rice packets.
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Spoon rice onto centers of 4 large sheets heavy-duty foil. Top each with a chicken breast.
- Combine cream cheese spread, pesto, tomatoes and milk until blended. Add artichokes; spoon over chicken. Fold to make packet. Place in rimmed baking sheet.
- Bake 30 min. or until chicken is done (165°F). Let stand 5 min. Cut slits in foil to release steam before opening each packet. Sprinkle with Parmesan before serving.
Nutrition Facts : Calories 440, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 90 mg, Sodium 620 mg, Carbohydrate 37 g, Fiber 3 g, Sugar 5 g, Protein 34 g
PESTO CHICKEN AND RICE
Provided by Elena Besser
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat 3 tablespoons of the oil in a large skillet over medium-high heat. Add the fennel and cook, stirring frequently, until it begins to become translucent, 3 to 4 minutes. Add the chicken and season with salt and pepper. Add the shallots and continue to cook until the chicken is browned on all sides, about 3 minutes.
- Add the rice and cook, stirring, until it is toasted, about 2 minutes.
- Stir in the broth and bring the mixture to a boil. Reduce the heat so the broth simmers; cover the skillet and simmer until the rice is tender, 15 to 20 minutes.
- Bring a medium saucepan of water to a roaring boil.
- Meanwhile, fill a small bowl with ice water. Set aside.
- Cook the pine nuts in a medium skillet over medium heat, shaking frequently, until lightly toasted, 3 to 5 minutes. Keep an eye on them, as they can burn quickly.
- When the water is boiling, add a handful of salt (you want the water as salty as the ocean), then add the basil leaves. Use a slotted spoon, small strainer or spider to press down the leaves, making sure they're fully submerged in the water. Count to five, remove the leaves with the slotted spoon and immediately plunge them into the ice water for 1 to 2 minutes.
- Remove the basil from the ice water and squeeze out excess water.
- Put the toasted pine nuts in a food processor. (If you don't have a food processor, a blender is fine.) Pulse to chop the nuts. Add the garlic and basil and pulse. Once a creamy, green paste forms, with the motor running, slowly pour in the remaining 1/2 cup of olive oil, processing until the oil is fully incorporated. Transfer the paste to a medium bowl and fold in 1 cup of the Parmesan with a rubber spatula. Season with salt and pepper. Set aside.
- Remove the skillet from the heat and stir in the pesto and butter, if using. Serve the chicken and rice topped with fresh basil and the remaining 1/2 cup Parmesan.
PESTO CHICKEN
Pesto Chicken made with fresh basil, spinach, garlic, walnuts and Parmesan cheese to make each bite irresistible!
Provided by Jessica Gavin
Time 20m
Number Of Ingredients 10
Steps:
- Place oven rack to the center position. Preheat oven to 450°F.
- Drizzle both sides of the chicken breast with olive oil. Season both sides of the chicken with salt and pepper.
- Place chicken in an ovenproof baking dish or skillet.
- Bake in preheated oven until the internal temperature of the chicken is no longer pink and reaches an internal temperature of 165°F, about 15 to 18 minutes.
- Meanwhile, make the pesto. Place the basil and spinach in a resealable plastic bag. Use a rolling pin to lightly bruise the herbs and greens. Transfer to a food processor or blender.
- Heat a medium-sized skillet over medium heat. Toast garlic until the outsides are lightly browned, shaking pan occasionally, about 8 minutes. Peel garlic and add to food processor.
- Place walnuts in the same pan and toast over medium heat, 3 to 4 minutes. Transfer to food processor.
- Add 1/2 teaspoon salt to the food processor.
- Process pesto by pulsing five times to help break down the greens.
- Turn food processor on low speed, as it's running slowly drizzle in 1/2 cup olive oil until a smooth pesto with some smaller pieces is formed, about 10 seconds from start to finish.
- Add the parmesan cheese to the pesto and process on low speed for 5 seconds.
- Taste and season with salt and pepper as desired. Transfer pesto to a small bowl.
- Brush some pesto sauce on each cooked chicken breast. Transfer to a serving platter.
- Top chicken with chopped walnuts, tomatoes, and cheese. Serve extra pesto sauce on the side.
Nutrition Facts : Calories 436 kcal, Carbohydrate 3 g, Protein 43 g, Fat 27 g, SaturatedFat 5 g, Cholesterol 125 mg, Sodium 486 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PESTO CHICKEN AND RICE BAKE
This is a comforting casserole which requires just a few ingredients and in less than an hour dinner will be ready. For little ones, it's best to chop the tenders into bite-sized pieces.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch casserole dish with cooking spray.
- Mix 1 1/2 cups water together with rice, seasoning packets, and 2 tablespoons pesto. Pour mixture into the casserole dish.
- Toss chicken tenders with remaining pesto in a shallow dish. Place chicken on top of the rice.
- Bake in the preheated oven for 30 minutes.
- Mix remaining water with Alfredo sauce. Remove dish from the oven and pour Alfredo sauce over the chicken, stirring to combine. Top with Parmesan cheese and bake until cheese melts, about 15 minutes more. Serve immediately.
Nutrition Facts : Calories 443.4 calories, Carbohydrate 40.4 g, Cholesterol 75.9 mg, Fat 16.3 g, Fiber 1.9 g, Protein 34.4 g, SaturatedFat 4.6 g, Sodium 1116.5 mg, Sugar 2.7 g
30-MINUTE PESTO-PARMESAN CHICKEN & RICE SKILLET
This skillet dish is a family-pleaser, with chunks of tender chicken and rice in a creamy Parmesan-pesto sauce. Bonus: It's ready to serve in 30 minutes.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Melt butter in large skillet on medium heat. Add onions; cook and stir 3 to 5 min. or until crisp-tender. Add chicken, spinach and pesto; cook 5 min. or until heated through, stirring frequently.
- Add broth and milk; stir. Bring to boil. Stir in rice; simmer on medium-low heat 5 min.
- Remove from heat. Stir in cheese; cover. Let stand 5 min.
Nutrition Facts : Calories 230, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 40 mg, Sodium 340 mg, Carbohydrate 22 g, Fiber 1 g, Sugar 3 g, Protein 17 g
CHICKEN PESTO AND RICE
I don't really know what to call this because I made it up and it was great! I wanted to come on here and record it so I would remember the magic and hopefully you can to.
Provided by rusted_essence
Categories Chicken Breast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- bring 2 c water 3 T butter garlic and onion powder salt and pepper to a boil.
- Add 1 c rice and half medium onion chopped
- Bring to boil cover and simmer 20 minutes.
- Steam carrots seasoning with salt and pepper and dotting with butter.
- Brown Chicken breasts in hot skillet with 3 T butter.
- Salt and Pepper both sides of chicken.
- add onions and cook til chicken is done and onions are transluscent.
- stir pesto with a knife and spread some on each side of the chicken cooking two minutes on each side.
- remove from heat and slice into strips.
- make a bed of rice on a plate position carrots in a pinwheel position chicken on top of the carrots.
- garnish the mound with onions and feta.
- Enjoy!
Nutrition Facts : Calories 1175.8, Fat 60.9, SaturatedFat 33.3, Cholesterol 214.9, Sodium 2243.2, Carbohydrate 116.2, Fiber 9.6, Sugar 13.9, Protein 43.6
PESTO ARTICHOKE CHICKEN OVER RICE
This is an adaptation of my Artichoke Chicken with Rice recipe (#183814). The pesto saves time on mixing up seasonings, and lends a wonderfully rich flavor to the rice. PLEASE NOTE: Due to comments on this and my similar recipe I've noted that you need to use converted or brown rice for this to turn out right.
Provided by foxfyre
Categories One Dish Meal
Time 5h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place rice in crockpot and add the broth.
- Rinse chicken and pat dry; cut into bite-size pieces.
- Place chicken on rice and sprinkle with salt and pepper.
- Add artichoke hearts.
- Pour pesto over chicken and artichokes, then spoon cream of chicken soup over the top.
- Cover and cook for 4 - 6 hours. Check rice and stir about an hour before cooking is complete to avoid "mushy" rice.
Nutrition Facts : Calories 381.3, Fat 5.3, SaturatedFat 1.2, Cholesterol 52.4, Sodium 631.3, Carbohydrate 58.8, Fiber 18.1, Sugar 1.6, Protein 31.3
PESTO CHICKEN WITH RICE
minimal effort, good food.
Provided by burtonge96
Time 1h25m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Preheat oven to 200C
- Fry the chicken in a pan with a small amount of oil or butter for 10mins
- Grease a shallow oven dish. Scatter the chopped onions, mushrooms and rice in the dish and nestle the chicken in the mix.
- Mix the pesto in the boiling chicken stock and pour into the dish
- Place the chicken and rice in the oven d remove in 1 hour
More about "pesto chicken and rice food"
BEST BROCCOLI PESTO CHICKEN & RICE RECIPE - HOW TO MAKE ...
From delish.com
5/5 (1)Author MossmanCuisine AmericanTotal Time 40 mins
- Meanwhile, make pesto: In a food processor, blend half the broccoli, basil, and 1/2 cup oil until combined.
PESTO CHICKEN AND RICE SKILLET - BEAUTY AND THE BENCH PRESS
From beautyandthebenchpress.com
5/5 (4)Total Time 35 minsCategory Main DishesCalories 510 per serving
- Add olive oil and minced garlic to a warmed skillet on medium-high heat and sauté for 1-2 minutes
5 INGREDIENT SKILLET PESTO CHICKEN + ASPARAGUS - SIMPLE ...
From simplehealthykitchen.com
Cuisine AmericanTotal Time 20 minsCategory EasyCalories 227 per serving
- Heat oil in a large skillet over medium heat. Add chicken and cook 2-3 min on each side. Add asparagus and pesto and cook for an additional 3-4 minutes until chicken is fully cooked. Add cherry tomatoes and cook for an additional 1-2 minutes until tomatoes become warm.
RECIPE: SEARED CHICKEN & ZUCCHINI WITH PESTO RICE ...
From blueapron.com
4.4/5 Total Time 25 minsCuisine ItalianCalories 680 per serving
CREAMY PESTO CHICKEN RICE BOWL RECIPE - HOME CHEF
From homechef.com
Total Time 15 minsCalories 660 per serving
PESTO CHICKEN RECIPES | ALLRECIPES
From allrecipes.com
10 BEST BAKED PESTO CHICKEN RECIPES - YUMMLY
From yummly.com
PESTO CHICKEN AND RICE - FOOD NETWORK KITCHEN CLASSES
From foodnetwork.com
ONE-POT PESTO CHICKEN AND BROWN RICE - YUMMY TODDLER FOOD
From yummytoddlerfood.com
4.8/5 (4)Total Time 21 minsCategory DinnerCalories 404 per serving
- Warm the butter and oil over medium heat in a large skillet. Add vegetables, sprinkle with salt and stir to coat. Cook for 2 minutes, stirring often.
- Add chicken, spread into an even layer. Cook for 2 minutes, then flip over. Cook for an additional 2 minutes.
- Add the rice and chicken stock. Bring to a boil, then reduce to a low simmer. Cover and cook for 12-15 minutes, or until liquid is absorbed and rice is tender.
PESTO CAULIFLOWER RICE - THE HARVEST KITCHEN
From theharvestkitchen.com
5/5 (1)Category SidesCuisine HealthyTotal Time 20 mins
- Add the cauliflower florets in a food processor and process until it resembles rice. Scrape down the sides of the processor as needed. Set aside.
- Heat the olive oil to a large skillet over medium low heat. Add the chopped onion and saute until the onions are light golden-brown in color.
- Add the cauliflower rice to the pan an mix in with the onions. Cook over medium-low heat for about 8-10 minutes or until the cauliflower is tender. Stir occasionally.
- Drizzle about 3 tablespoons of the pesto over the cauliflower and onion mixture and toss to coat the cauliflower. Add more pesto as desired.
PESTO RICE WITH CHICKEN, TOMATOES AND PINE NUTS - FOODLOVE.COM
From foodlove.com
Ratings 1Calories 426 per servingCategory Easy Dinner Ideas
- Toast the pine nuts in a dry skillet over medium heat. When they are fragrant and beginning to brown, remove them from the heat and set aside.
- Put the rice, pesto, lemon juice, lemon zest, salt and pepper in a mixing bowl, and stir to combine.
LEMON PESTO RICE - ONION RINGS & THINGS
From onionringsandthings.com
4/5 (1)Total Time 30 minsCategory Side DishCalories 251 per serving
- Add rice and cook, stirring regularly, for about 2 to 3 minutes or until coated with oil and lightly browned.
- Add broth, lemon juice, lemon zest, and pesto sauce. Stir to combine. Season with salt to taste.
CHICKEN PESTO STIR-FRY RECIPE - MOLLY YEH | FOOD & WINE
From foodandwine.com
Servings 4Total Time 30 minsCategory Chicken
- In a food processor, blend the basil, 1/4 cup of the olive oil, the garlic, pine nuts, Parmigiano-Reggiano, and salt and pepper until smooth, about 30 seconds; scrape down the sides with a rubber spatula as needed. Set aside.
- In a large skillet, heat 2 tablespoons of the olive oil. Add the chicken and stir-fry over moderately high heat until no longer pink and cooked through, about 5 to 7 minutes. Transfer to a plate.
- Heat the remaining 2 tablespoons of oil in the skillet. Add the onion and cook for 3 minutes, stirring. Add the bell peppers and stir-fry until crisp-tender, about 3 to 5 minutes.
- Return the chicken to the skillet and stir in the pesto until the pesto evenly coats the chicken and vegetables and the chicken is heated through, about 1 to 2 minutes. Serve with rice and additional Parmigiano-Reggiano.
PESTO CHICKEN AND RICE CASSEROLE - LAUREN'S LATEST
From laurenslatest.com
5/5 (8)Total Time 1 hr 10 minsCategory DinnerCalories 511 per serving
- In a 9x9 glass baking dish, pour in rice, 1/2 cup cheese, 4 tablespoons pesto, and chicken. Sprinkle chicken with salt & pepper, to taste. Pour chicken stock over all ingredients and stir gently to even out the rice underneath the chicken. Cover with foil and bake 45 minutes to 1 hour or until rice is cooked to your liking.
- Remove chicken from baking dish and shred into large pieces. Add chicken back in and stir in cream, remaining pesto and 3/4 of the diced tomatoes. Spoon into 4 servings and top with tomatoes, more cheese {if desired} and Italian seasoning. Serve.
CHICKEN-AND-RICE SALAD WITH PESTO YOGURT ... - FOOD AND WINE
From foodandwine.com
5/5 (2)Servings 4
- Bring a medium pot of boiling, salted water to a boil. Stir in the rice and boil until just done, 10 to 12 minutes. Drain. Rinse with cold water and drain thoroughly.
- In a large serving bowl, whisk together the yogurt, pesto, salt, and pepper. Add the chicken and the rice and toss to combine.
PESTO CHICKEN ARANCINI - JEANIE AND LULU'S KITCHEN
From jeanieandluluskitchen.com
5/5 (1)Category AppetizerCuisine ItalianCalories 465 per serving
- First, make sure your rice is cooked and cooled completely, preferably the day before. Then the day of making them, heat the olive oil in a large skillet. Brown the ground chicken in it for a few minutes, then add the onion, 1 pinch salt, 1 pinch pepper, a tablespoon of the pesto, the dried parsley, dried basil and garlic powder. Let it all cook together for a few minutes, until the liquid has cooked off and the pan is dried. Set it aside to cool. Combine the rice, cooled chicken mixture, the remaining pinches of salt and pepper, the remaining 3 tablespoons of pesto sauce, two of the eggs and the parmesan. Stir it all together thoroughly until it really sticks together well and almost forms a dough. Set up a breading line with the flour in the first bowl, the two remaining eggs whisked together in the second bowl, and the breadcrumbs in the third bowl, followed by a large plate or platter to hold the breaded arancini.
- Make little balls of the rice mixture the size of your palm and put each one through the breading procedure with the flour first, then the eggs, then the breadcrumbs. When you've breaded all of your arancini, set the platter in the fridge for an hour to set. Once the chilling time is almost up, fill pot with 4-5 inches of canola oil and heat it up on medium high heat. Set a deep fry thermometer in to monitor the heat and make sure it gets to and stays around 350 degrees. Fry the arancini in batches of 6, with each batch taking about 3-4 minutes. They should get completely crisp and golden. Transfer them with a slotted spoon to a paper towel lined plate as you fry them so the grease drains. Serve immediately hot and enjoy!!
CHICKEN AND RICE WITH MINT PESTO RECIPE - COUNTRY LIVING
From countryliving.com
Cuisine American, ItalianTotal Time 45 minsServings 4Calories 570 per serving
- In a 2-quart saucepan, bring 1 3/4 cups water, 1 tablespoon oil, and 1/2 teaspoon salt to a boil; add rice.
- Return to a boil and cover. Reduce heat to low and simmer rice until water is absorbed, about 15 minutes.
- Spread on a baking sheet and let cool. For mint pesto: In a food processor, puree 1/2 cup peas, mint, basil, cheese, pine nuts, lemon juice, garlic, remaining 3 tablespoons oil, and 1/2 teaspoon salt.
BEST BROCCOLI PESTO CHICKEN & RICE RECIPE - HOW TO MAKE ...
From delish.com
Cuisine AmericanEstimated Reading Time 1 minServings 4Total Time 40 mins
- Meanwhile, make pesto: In a food processor, blend half the broccoli, basil, and 120ml oil until combined.
PESTO RICE {EASY & HEALTHY} - HINT OF ... - HINT OF HEALTHY
From hintofhealthy.com
Cuisine MediterraneanCategory Dinner, Side DishServings 6Calories 198 per serving
- Add all the ingredients to a pot. Cover with a lid, and bring it to a boil on medium high heat, then reduce it down to a simmer on very low heat.
- Leave the rice to simmer gently for about 10 minutes. The water will now have completely absorbed. Remove the rice from the heat, but leave it covered with the lid for another 3-5 minutes.
15-MINUTE PESTO CHICKEN CAULIFLOWER RICE RECIPE | LOW CARB ...
From hh-hm.com
Cuisine Gluten FreeTotal Time 15 minsCategory DinnerCalories 488 per serving
- Make the cauliflower rice using your food processor or a grater. I used ½ cauliflower head and it made about 2 ½ cups of cauliflower rice. You can also use store-bought rice.
- Add the chopped tomato to a pan with a tbsp of olive oil and saute at medium-high for 1-2 minutes. Stir in the cauliflower rice and add 1 garlic clove, then stir in the chicken, tomato paste, pesto, some salt cover and cook for 2-3 minutes.
- Stir in the rest of the cheese and the other garlic clove. Stir in the dill and arugula and cook for 2 more final minutes.
WHAT TO SERVE WITH PESTO CHICKEN? 8 BEST SIDE DISHES ...
From eatdelights.com
5/5 Published 2021-11-13Total Time 20 mins
- Eggplant Parmesan. Tender slices of eggplant with just the right amount of crunch, sandwiched between rich tomato sauce and gooey cheese. The best part about this dish is that you can eat it as a hot or cold appetizer.
- Salad with Balsamic Vinaigrette. A staple side salad never goes out of style or disappoints when it comes to adding some color to your plate. It’s pretty easy to find pre-made pesto sauces in the grocery store, but it is also very easy to make your own using fresh ingredients.
- Creamy Pasta. There is a reason the creamy pasta has become such an Italian staple: it’s simply delicious. It can be easy to get in a rut and make the same dishes for dinner every night, making it difficult for picky eaters to try new things.
- Steamed Vegetables. It is always nice to have the option of making hundreds of vegetables in addition to your pesto chicken. Not only can you steam or sauté these veggies for a delicious side dish, but they also make great healthy snacks.
- Cauliflower Rice. Do you want a side dish to accompany your pesto chicken that is both nutritious and delicious? The great thing about cauliflower rice is low in carbs and calories but still tastes like real rice.
- Deviled Eggs. Everyone loves deviled eggs, so why not serve them as a side dish? Not only are they simple to make, but they are also incredibly versatile.
- Ricotta Toast. You probably haven’t ever seen Italian ricotta toast on the menu, but you should give it a try. There are countless ways to prepare these simple and delicious toasts for breakfast, lunch, or dinner.
- Baked Sweet Potato Fries. Can you think of a side dish that goes better with pesto chicken than sweet potato fries? While fried sweet potatoes are delicious, they aren’t always the healthiest.
CREAMY GARLIC PESTO CHICKEN RECIPE - EATWELL101
From eatwell101.com
Servings 4Calories 610 per serving
QUICK CREAMY PESTO CHICKEN AND RICE RECIPE | SUCCESS® RICE
From successrice.com
3.8/5 (10)Estimated Reading Time 2 minsServings 4Total Time 25 mins
CRISPY BAKED VEGAN CHICKEN WITH PESTO & GREEN PEA BROWN RICE
From itslivb.com
Servings 3-4Total Time 45 mins
PESTO CHICKEN • SALT & LAVENDER
From saltandlavender.com
Cuisine AmericanTotal Time 30 minsCategory Main CourseCalories 348 per serving
PESTO, CHICKEN AND RICE – MY MOMS RECIPE BOOK
From mymomsrecipebook.com
Cuisine American, ItalianCategory Sides, SupperServings 2Total Time 1 hr 20 mins
RECIPE: ITALIAN CHICKEN & ZUCCHINI WITH PESTO-PEPPER RICE ...
From blueapron.com
4.2/5 (130)Total Time 25 minsCuisine ItalianCalories 640 per serving
RECIPE / PESTO CHICKEN & RICE - ADVENTURE RIDER
From advrider.com
Reviews 3Estimated Reading Time 2 mins
CHICKEN AND RICE WITH MINT PESTO RECIPE - COUNTRY LIVING
From countryliving.com
Cuisine AmericanTotal Time 45 minsCategory Low-Carb, Easy Chicken, Dinner, Main DishCalories 570 per serving
CHICKEN PESTO BOWLS - DAMN DELICIOUS
From damndelicious.net
Reviews 19Category EntreeServings 4Estimated Reading Time 2 mins
CHICKEN RICE PESTO - TFRECIPES.COM
From tfrecipes.com
CHICKEN AND RICE PESTO - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
PESTO CHICKEN AND RICE RECIPE - FOOD NEWS
From foodnewsnews.com
PESTO CHICKEN AND RICE | PUNCHFORK
From punchfork.com
PUMPKIN SEEDS PESTO CHICKEN : KETO_FOOD
From reddit.com
PESTO CHICKEN AND RICE SKILLET
From getufitfitnessandnutrition.com
PESTO CHICKEN WITH TOMATOES AND ARTICHOKES OVER RICE : FOOD
From reddit.com
10 BEST CHICKEN PESTO RICE RECIPES - YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love