Mediterranean Chicken and Rice Bake

This Mediterranean Chicken and Rice Bake combines tender chicken breast with artichokes, black olives, and roasted red peppers, creating a symphony of flavors that are both comforting and exciting. The almond pesto adds a unique twist, enhancing the dish with a nutty richness. Perfect for a family dinner or meal prep, this balanced recipe is both satisfying and nourishing.

Ingredients:

• 2 chicken breasts
• 1 cup cooked rice
• 1 can artichoke hearts, drained and chopped
• 1/2 cup black olives, sliced
• 1 cup mushrooms, sliced
• 1 cup roasted red peppers, chopped
• 1 cup chicken stock
• 1/4 cup almond pesto
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large oven-safe skillet, heat the olive oil over medium heat. Season the chicken breasts with salt, pepper, oregano, and garlic powder.
3. Sear the chicken breasts for 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.
4. In the same skillet, add the mushrooms, artichokes, black olives, and roasted red peppers. Sauté for about 5 minutes until the vegetables are tender.
5. Stir in the cooked rice and chicken stock, mixing well to combine.
6. Place the seared chicken breasts back into the skillet, spooning some of the vegetable mixture over the top.
7. Drizzle the almond pesto over the chicken and vegetables.
8. Cover the skillet with a lid or aluminum foil and bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the flavors meld together.
9. Remove from the oven and let it rest for a few minutes before serving.