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Ingredients
- 1 1/2 lb boneless chicken breasts
- 6 oz pesto
- 1 packet ranch dressing mix
- 1/2 cup chicken broth
- 1 1/2 cups uncooked white rice
- 12 oz frozen edamame beans
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
Preparation
Step 1
Place chicken in slow cooker. Spread pesto
over chicken. Sprinkle dressing mix over
chicken. Pour in chicken broth. Cover and cook
on low 6 hours.
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Cook rice according to package directions.
Rinse edamame under cool water to thaw
beans; drain. Place beans in a 13x9-inch
baking dish. Drizzle with olive oil. Sprinkle with
Parmesan and season with salt and pepper.
Bake at 400 degrees for 15 minutes or until
golden and crispy.