Julie's grilled chicken with pesto rice

Instructions

1. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook onion, stirring, for 3 minutes or until softened. Add garlic and cook for 30 seconds, or until fragrant. Stir in tomatoes, olives, sun-dried tomatoes, Italian herbs, spinach, stock and half cup water. Season with salt and pepper. Bring to boil, reduce heat and simmer, uncovered for 10 minutes, or until thickened. Stir through rice, lemon, pesto, season with salt and pepper, cook until heated through.
2. Meanwhile, heat a flat sandwich press until hot. Add chicken onto press and close lid, cook for 5 minutes or until cooked in the middle. Thinly slice chicken and serve with rice.