Red Pesto Chicken with Spinach Rice & Creamy Tomato Sauce

Serving size

1 person 2 people 4 people

Ingredients

250g steamed brown basmati rice

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
10g chicken stock powder

(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
2 tbsp red pesto

(Rapeseed Oil, Tomato Puree, Diced Tomatoes, Water, Salt (Anti caking agent), Olive Oil, Spirit Vinegar, Garlic, Paprika Flakes, Red chillies, Ground Cumin, Ground Coriander, Rubbed Parsley, Rubbed Oregano, Ground black pepper, Smoked Paprika, Rose Petals, Citric Acid, Ground Caraway seed, Ground White Pepper)
1 tsp dried oregano

(Dried Rubbed Oregano 100%.)
80g coconut yoghurt

(Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
40g baby spinach
110g baby tomatoes
1 leek
2 garlic clove
300g diced British Free Range chicken breast

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	112Kcal	577Kcal
	467kJ	2413kJ
Fat	4.8g	25g
of which saturates	2.0g	10g
Carbohydrates	8g	39g
of which sugars	1.4g	7.5g
Protein	9.3g	48g
Salt	0.29g	1.5g
Fibre	1.9g	9.7g

Ingredients

1 tsp dried oregano (use half)

(Dried Rubbed Oregano 100%.)
150g diced British Free Range chicken breast
110g baby tomatoes (use half)
1 leek (use half)
10g chicken stock powder (use half)

(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
40g baby spinach (use half)
2 tbsp red pesto (use half)

(Rapeseed Oil, Tomato Puree, Diced Tomatoes, Water, Salt (Anti caking agent), Olive Oil, Spirit Vinegar, Garlic, Paprika Flakes, Red chillies, Ground Cumin, Ground Coriander, Rubbed Parsley, Rubbed Oregano, Ground black pepper, Smoked Paprika, Rose Petals, Citric Acid, Ground Caraway seed, Ground White Pepper)
80g coconut yoghurt (use half)

(Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
250g steamed brown basmati rice (use half)

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
2 garlic clove

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	113Kcal	593Kcal
	474kJ	2481kJ
Fat	5.0g	26g
of which saturates	2.0g	10g
Carbohydrates	8g	40g
of which sugars	1.4g	7.5g
Protein	9.3g	49g
Salt	0.29g	1.5g
Fibre	1.9g	9.8g

Back

Ready in 20 High protein

Red Pesto Chicken with Spinach Rice & Creamy Tomato Sauce

Prep time: 10 mins

Total time: 20 mins

Cuisine: European

Food group: Poultry

A hug in a bowl. Succulent free-range British chicken is simmered in creamy coconut yoghurt and vibrant red pesto. Serve over a bed of steaming brown rice and leafy spinach. It's a Mediterranean-inspired delight.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Pull out a large frying pan, a medium frying pan, a sieve & a measuring jug

Get sizzlin'

Heat the large frying pan with 1/2 tbsp oil on medium heat. Once hot, add the chicken and cook for 9 mins, until golden brown. Season with salt and pepper

Simmer the chicken

Meanwhile, finely chop or crush the garlic. Trim and thinly slice the leek into 1/2cm half-moons. Halve the tomatoes. Rinse the spinach
Add the garlic and leek to the chicken and cook for 3 mins, until softening
Add the tomatoes, yoghurt, oregano, red pesto, stock powder and 50ml hot water (25ml for 1 person)
Bring to a boil and simmer for 3 mins, until the sauce thickens and the chicken is cooked through. Season with salt and pepper

Rice time

Heat the medium frying pan on medium heat. Once hot, add the rice, spinach and a splash of water
Cook for 2-3 mins, until the rice is piping hot and the spinach has wilted. Season with salt and pepper

Plate up

Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
Share the red pesto chicken between bowls, with the spinach rice alongside