Pesto Chicken & Wild Rice Bake
2fat
1protein
1starch
1vegetable
1condiment
Our pesto chicken and wild rice bake is a full meal in one dish! It's perfect for meal prep or a weeknight dinner.
1/4 of recipe
50 minutesIngredients
4 servings
- Ground chicken1 pound
- Wild rice, cooked2 cups
- Pesto1/4 cup
- Mozzarella cheese1/4 cup
- Broccoli, cooked2 cups
- Kale, chopped2 cups
- Italian breadcrumbs or gluten free breadcrumbs1/4 cup
- Salt1 teaspoon
- Pepper1/2 teaspoon
- Olive oil1 teaspoon
Directions
- 1Preheat oven to 350 degrees.
- 2Heat a large skillet to medium-high heat and add ground chicken. Season with salt & pepper. Stir occasionally, breaking up the meat until cooked through and browned.
- 3Once chicken is cooked through, add cooked rice, cooked broccoli, chopped kale, pesto, and mozzarella cheese. Mix until combined and kale is wilted. Transfer to a baking dish and use that same pan to toast your breadcrumbs.
- 4Add 1 teaspoon olive oil to pan with breadcrumbs and mix until toasted and slightly browned.
- 5Top mixture with breadcrumbs and bake for about 15 minutes until heated through and breadcrumbs are toasted – if you’re reheating, bake for about 30 minutes, keeping an eye on the breadcrumbs to make sure they don’t get too browned.
