Pesto and Tomato Chicken with Coconut Jasmine Rice

This recipe is so easy and delicious! You can make your own pesto but for the purpose of a quick meal, I simply bought a jar of pesto at Aldi. The chicken is a lean meat and by cooking it with pesto and tomato you are increasing your vegetable intake. The rice is a good complex carb and the coconut milk and shredded coconut are excellent sources of healthy fat!

You will need:

3 Boneless Organic Free Range Chicken Breasts

1 Jar of Pesto

1-2 ripe tomatoes

Jasmine Rice

Coconut Milk

Coconut Flakes (no sugar added)

Makes 5 servings

Chicken Instructions:

Preheat your oven to 350 degrees F.

Lay chicken on a tin foil lined baking sheet

Cover chicken completely with pesto and place sliced tomatoes on top

Cook for 1 hour

Rice Instructions:

Cook Jasmine rice as instructed, but substitute ¼ cup of water for ¼ cup of coconut milk

When rice is finished cooking, stir in 2 tablespoons of shredded coconut just make sure the coconut flakes do not have added sugar.

I love this meal and I hope you do too!