Chicken fillet with vegetables and pesto

Name: chicken fillet with vegetables and pesto
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 300 g unpolished rice; 400 g chicken breast; 2 el olive oil mild; 2 onions in half rings; 1 bag broken green beans 250 g; 250 g garden peas extra fine (pack 450 g, freezer, AH); little pot pesto alla genovese 2 x 90 g,; 1 bag parsley (30 g), leaves coarsely cut

A tasty recipe. The gluten-free main course contains the following ingredients: poultry, brown rice (AH), chicken breast, olive oil mild (AH), onions (in half rings), broken green beans (250 g), garden peas (extra fine (pack 450 g, freezer, AH) ), pesto alla genovese (duopak 2 x 90 g, AH), parsley ((30 g) and leaves coarsely cut).

Ingredients

Directions

Boil the rice according to the instructions on the package.
Sprinkle the chicken with salt and pepper. Heat the oil in a frying pan and fry the chicken for 4 minutes. Turn halfway. Take the chicken out of the pan. Fry the onion in the same pan. Fry the green beans for 1 min. Add the frozen garden peas, pesto and 75 ml of water.
Put the chicken between the vegetables. Cook with the lid on the pan over low heat for 10 minutes until done. Add 3/4 of the parsley and spoon over. Season with salt and pepper. Serve the chicken and vegetables with the rice. Sprinkle with the rest of the parsley.