Chicken & Pesto Brown Rice

This is a great heart-warming, pesto-y and healthy dinner or lunch idea! It takes nearly no time to prepare and can be easily frozen to eat later (at a more time poor period). It is also a good alternative for pasta, by using brown rice that generally offers more nutrients - plus the deliciousness of home-made pesto! 

The recipe is naturally gluten free (as are all our recipes), but it can easily be made vegan, dairy free or vegetarian.

Time: 20 minutes

Serves: 3 medium serves or 2 large serves


- 100g chicken thigh

- Salt & pepper

- 1 Tablespoon olive oil

- 1 red onion

- Parmesan (by-pass if you want to make it dairy free)

- 1 cup of brown rice


- 1 bunch of basil

- 2 bunches of parsley (or other greens - spinach, kale, rocket)

- 2 Tablespoons olive oil

- 1/2 cup pine nuts

- 1/2 cup walnuts

- 1 tablespoon of tahini

- 1/2 cup of water

- 2 cloves of garlic 

- salt and pepper to taste

- 20g parmesan


1. Start cooking the brown rice in 2 cups of water

2. Blend all of the pesto ingredients in a blender/food processor

3. Chop the chicken thigh into strips, fry off in olive oil, salt and pepper for about 5 minutes.

4. Remove the chicken and dice it up. Place it into a baking tray and cook for 10 - 15 minutes at 200 degrees in a fan force oven.

5. Dice the red onion, fry off, add the chicken, add the pesto and stir.

6. Finally at the brown rice, give it a good stir and serve with extra parmesan if your heart desires!