20 oz (560 g) boneless skinless chicken breast, cut into 1-inch cubes
4 tbsp pesto
4 tbsp plain lactose-free Greek yogurt
1 cup chicken broth
8 oz (225 g) cherry tomatoes
Salt and pepper to taste
Directions
Preheat the oven to 175ºC (350ºF).
Place four glass containers, lid removed, on a sheet pan.
Add two tablespoons of basmati rice in each container.
Add approximately 5 oz (140 grams) of boneless skinless chicken breast, 1 tbsp. of pesto and 1 tbsp. of plain lactose-free Greek yogurt to each container.
Add ¼ cup of chicken broth and a pinch of salt and pepper to each container.
