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Serving: Best served hot. Pair with a light green salad or roasted seasonal vegetables.
Storage: Store leftovers in separate airtight containers in the fridge for up to 3 days. Reheat gently before serving.
Variations:
Swap chicken breasts for thighs for a juicier cut.
Use quinoa or couscous instead of rice.
Try a dairy-free yogurt alternative for a lighter sauce.
FAQ:
Can I make this ahead of time?
Yes! Roast the potatoes and cook the rice in advance. Reheat and assemble with freshly cooked chicken and sauce.
Can I freeze the pesto sauce?
Greek yogurt-based sauces don't freeze well, but you can prep the pesto separately and mix with yogurt when ready to use.
What other herbs work in the rice?
Mint, cilantro, or dill can be used in place of parsley for a unique twist.
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