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Lemon Pesto Rice with Chicken

For this recipe, all you need on hand is Riceland rice, jarred pesto, a lemon and some boneless, skinless chicken breast.

Time
1hr
Ingredients
10
Servings
10
Products

Servings

2

Ingredients

10

Cook Time

40 minutes

Product used:

Medium-Grain White

Difficulty

Easy

Ingredients

1 cup Riceland Long 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
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
2 ounce Parmesan cheese, shaved

Preparation

  1. 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.
  2. 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 1/2-inch thickness. Sprinkle with the salt and pepper.
  3. 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.
  4. Add chicken to pesto rice. Serve warm, at room temperature, or chilled. Top with the shaved Parmesan just before serving.