One Pot Caprese Chicken & Rice

Ingredients

1 tablespoon canola oil

1 lb boneless, skinless chicken breasts cut into 1" pieces (about 2 large or 4 small)

1 tsp minced garlic

1 teaspoon salt

1/4 teaspoon dried basil

1/8 teaspoon black pepper

398 ml canned diced tomatoes (14 oz can) or 1 ½ cups fresh, diced* (See note above to use fresh)

1 1/2 cups low sodium chicken broth

1 tablespoon balsamic vinegar

1 teaspoon basil pesto (optional)

1 cup long grain white rice *see note above for different rice types

1 cup shredded mozzarella cheese

Instructions

In a large skillet, heat oil over medium-high heat. Add the chicken and cook until just lightly browned on most sides.

Add garlic, salt, basil and pepper and cook 1 minute.

Add the tomatoes, chicken broth, vinegar, and pesto. Bring to a simmer over medium-high heat.

Meanwhile, rinse the rice using a large mesh strainer. Add to the pan and stir well.

Reduce to a simmer over medium-low heat and cook for 10 minutes.

Stir, cover and let cook another 5-10 minutes, or until tender.

Sprinkle with cheese, cover, and let sit 3-5 minutes before serving.