Chicken Pesto Bakes

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10 tablespoons rice (uncooked (Basmati))

25 ounces boneless skinless chicken breast (diced)

5 tablespoons pesto (Classico)

5 tablespoons plain nonfat Greek yogurt

1 & ¼ cups chicken broth

10 ounces cherry tomatoes

1 & ¼ cup mozzarella cheese

Salt and pepper to taste

Preheat the oven to 350 degrees and arrange 5 oven safe containers on a cookie sheet.
To each container add 2 tablespoons rice, 5 ounces chicken, 1 tablespoon of both pesto and yogurt, and ¼ cup of broth. Stir well.
Top each with 2 ounces of tomatoes and ¼ cup of the cheese.
Bake in the oven for about 40 minutes, or until the chicken reaches 165 degrees and the rice is cooked.
Let cool before covering with lids and placing in the refrigerator. Reheat in the microwave for 2-3 minutes.