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.
Red Pesto Chicken with Spinach Rice & Creamy Tomato Sauce
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.
Ready in 20
High protein
Serving size
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
- 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
Nutritional Information
Calories: 577
Protein: 48g
Carbs: 39g
Fat: 25g
Ingredients
- 1 tsp dried oregano (use half)
- 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
Nutritional Information
Calories: 593
Protein: 49g
Carbs: 40g
Fat: 26g
Red Pesto Chicken with Spinach Rice & Creamy Tomato Sauce
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.
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Cooking Instructions
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
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