Chicken, Pepper & Mushroom Rice with Arugula Pesto

I was in need of a filling and healthy lunch for work for this week but I had to get creative with what I had in the fridge, lucky me I had some yummy things to choose from. What makes this dish extra delicious is arugula pesto. I keep my homemade pesto frozen in an ice cube tray so I cand use them anytime in order to make meals like this quick and easy. If you are looking for a good lunch this week I promise this is a yummy one! 

Ingredients

Makes 4-6 servings

2 tbs olive oil

2 lbs chicken breast, cubed

1 red bell pepper, diced

1/2 onion, diced

2 cloves of garlic, diced

2 portobello mushroom caps, diced

3 cups of cooked brown rice

1/3 cup or 3 cubes of arugula pesto

salt

white pepper 

Heat the olive oil over medium heat and toss in the garlic and onions once it is warm. When the onions and garlic become fragrant and add in the chicken, mushrooms and bell pepper. Cover and cook on low 5-10 minutes or until chicken is thoroughly cooked. Once this is ready add in the rice and pesto, coat evenly. Serve warm and enjoy!