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.
Easy Free-range Chicken & Sundried Tomato Pesto Casserole
A simple, comforting dinner for busy weeknights. Juicy British chicken is simmered with creamy coconut yoghurt and sundried tomato pesto. Spoon on top of fluffy brown rice with spinach for extra greens. It's ready in 20 mins!
Prep in 10
High protein
Serving size
Ingredients
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 2 tsp dried oregano
- 110g baby tomatoes
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 onion
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 40g baby spinach
- 300g diced British Free Range chicken breast
- 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)
- 2 garlic clove
Nutritional Information
Calories: 610
Protein: 48g
Carbs: 41g
Fat: 28g
Ingredients
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 2 tsp dried oregano
- 1 onion (use half)
- 150g diced British Free Range chicken breast
- 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)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 2 garlic clove
- 110g baby tomatoes (use half)
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 40g baby spinach (use half)
Nutritional Information
Calories: 618
Protein: 48g
Carbs: 43g
Fat: 28g
Easy Free-range Chicken & Sundried Tomato Pesto Casserole
A simple, comforting dinner for busy weeknights. Juicy British chicken is simmered with creamy coconut yoghurt and sundried tomato pesto. Spoon on top of fluffy brown rice with spinach for extra greens. It's ready in 20 mins!
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Cooking Instructions
Before you start
- Pull out a measuring jug, a sieve & 2 large frying pans
Get sizzlin' & prep
- Heat a large frying pan with 1 tbsp oil on medium heat. Once hot, add the chicken and cook for 5 mins, until golden. Season with salt and pepper
- Meanwhile, finely chop or crush the garlic. Thinly slice the onion. Halve the fresh tomatoes
Simmer simmer
- Add the onion to the pan and cook for 5 mins, until softened, then add the garlic and tomatoes and cook for another 2 mins
- Add the yoghurt, dried oregano, red pesto, stock powder and 50ml hot water (25ml for 1 person)
- Season with salt and pepper and simmer for 3-4 mins, until the sauce thickens and the chicken is cooked through. Add a splash of water if it gets too dry
Make the spinach rice
- Heat the other large frying pan on medium heat. Once hot, rinse the spinach and add to the pan, along with the rice and a splash of water
- Cook for 2-3 mins, breaking it up with a wooden spoon, until the spinach has wilted and the rice is piping hot. Season with salt and pepper
Plate up
- Check your chicken is cooked through by cutting into a large piece; the flesh should be white and the juices running clear
- Share the chicken casserole between bowls, with the spinach rice alongside
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