Lemon Pesto Rice with Chicken
1 cup Riceland Plump & Tender Medium Grain Rice
2 cups water
1 tablespoon unsalted butter
1/3 cup jarred pesto
2 to 3 teaspoons fresh-squeezed lemon juice
1 lb. boneless, skinless chicken breasts
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon olive oil
2 oz. Parmesan cheese, shaved
- Prepare rice as directed on package using the rice, water, and butter. Stir the pesto and lemon juice into cooked rice until combined. Cool slightly.
- While rice is cooking, prepare chicken. Place chicken breast on cutting board between two pieces of plastic wrap. Use a rolling pin to pound chicken into and even ½-inch thickness. Sprinkle with the salt and pepper.
- Heat oil in a large nonstick skillet over medium high heat. Add chicken breasts to skillet and cook, 3 to 4 minutes per side, until chicken is cooked through and no pink remains. Transfer to cutting board. Let stand 5 minutes. Chop into bite-sized pieces.
- Add chicken to pesto rice. Serve warm, at room temperature, or chilled. Top with the shaved Parmesan just before serving.