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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oven to 400°F Heat the oil in a large, shallow ovenproof pan, add the chicken and cook for 3-4 mins until golden all over. Remove from pan and set aside. | 2. Add the onion and peppers, and cook for 3 mins or until lightly golden. Tip in the garlic and fry for a minute | 3. Stir in the rice, then the tomatoes, stock and reserved chicken. Turn up the heat and bring to the boil before transferring to the oven to cook, uncovered, for 20 minutes | 4. Season to taste and drizzle over the pesto before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
chicken breast	2	boneless	skinless cut boneless	-	-	-	-
red onion	1		cut	64.0	14.944	1.76	0.16
orange pepper	2		halved deseeded sliced	100.8667	0.0	22.44	0.5667
garlic clove	1		crushed	100.8667	0.0	22.44	0.5667
grain rice	4	ounces		100.8667	0.0	22.44	0.5667
tomato	14	ounces	chopped	71.4407	15.4391	3.4927	0.7938
chicken stock	1 1/4	cups		108.0	10.59	7.56	3.6
salt pepper				100.8667	0.0	22.44	0.5667
pesto sauce	4	tablespoons		263.34	6.3567	6.1929	23.688000000000002

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.