Chicken Pesto Bakes

 Always looking for new meals and quick ones are even better!!!  This was great -- not enough food for dinner for my crew BUT works great to prep, bake, and then have the next day for lunch!!!

Equipment

• 5 Glass Bowls 4 cup capacity
• 1 Half Sheet Pan

Ingredients

• 10 tablespoons rice uncooked (Basmati)
• 25 ounces boneless skinless chicken breast diced
• 5 tablespoons pesto Classico
• 5 tablespoons plain nonfat Greek yogurt
• 1 & 1/4 cups chicken broth
• 10 ounces cherry tomatoes
• 1 & 1/4 cup mozzarella cheese
• salt and pepper to taste

Instructions

• Preheat the oven to 350 degrees and arrange 5 oven safe containers on a cookie sheet.
• To each container add 2 tablespoons rice, 5 ounces chicken, 1 tablespoon of both pesto and yogurt, and 1/4 cup of broth. Stir well.
• Top each with 2 ounces of tomatoes and 1/4 cup of the cheese.
• Bake in the oven for about 40 minutes, or until the chicken reaches 165 degrees and the rice is cooked.
• Let cool before covering with lids and placing in the refrigerator. Reheat in the microwave for 2-3 minutes.

Notes

• Search the Myfitnesspal or MacrosFirst app food databases for Stay Fit Mom Pesto Chicken Bakes to log in your food diary.
• Bulk up with some extra rice. For every extra tablespoon of uncooked rice you add to your bowl, add an additonal 8.8g of carbs and 0.8g of protein. Don’t forget to keep the 2:1 ratio of rice to broth.
• Add extra veggies to get in some extra micronutrients!
• Freeze a few if you won’t eat them in time. Store in the freezer up to 30 days.