ONE POT LOADED VEGGIE PESTO CHICKEN AND RICE

ONE POT LOADED VEGGIE PESTO CHICKEN AND RICE

from oliviaadriance.com
1 servings

This pesto chicken and rice recipe is the perfect weeknight meal. Don’t be shy with the pesto — it really seals the deal!

Ingredients

  • 1 ½ cups white rice (soaked for 30 minutes and rinsed)
  • 2 pounds chicken thighs (boneless and skinless)
  • Salt and pepper to season
  • 2 tablespoons avocado oil
  • 1 small onion, (diced)
  • 2 bell peppers, (cut into small strips)
  • 1 small zucchini, (cut into large chunks)
  • 2-3 cloves garlic, (minced)
  • ½ cup pesto + more for serving
  • 8 ounces grape or cherry tomatoes
  • 2 cups chicken bone broth or chicken broth
  • Fresh basil, (for serving)

Directions

  1. 1

    Heat a large Dutch oven or stock pot over medium-high heat. Add the avocado oil.

  2. 2

    While the pot heats up, season your chicken thighs generously on both sides with salt and pepper. Once the pot is hot, sear the chicken thighs on both sides for 3 to 5 minutes. Remove from the pot and set aside.

  3. 3

    Turn the heat down to medium and add your chopped onions, peppers, and zucchini. Add another drizzle of avocado oil if needed. Cook for an additional 3 minutes.

  4. 4

    Add the garlic and cook for another 1 to 2 minutes, followed by the pesto and tomatoes. Stir to combine.

  5. 5

    Add the chicken broth and rinsed rice, scraping up any bits that may have stuck to the bottom of the pot.

  6. 6

    Add 1 teaspoon of salt and bring to a simmer. Return the chicken to the pot, submerging halfway. Reduce the heat to low, cover, and simmer for an additional 20 minutes.

  7. 7

    After the 20 minutes are up, turn the heat off but keep the pot covered and let rest for 10 to 15 minutes.

  8. 8

    Top with lots of fresh basil and additional dollops of pesto. Enjoy!