This turned out great, and it took me literally 20 minutes to make.
2 boneless skinless chicken breasts
1/4 cup chicken broth or white wine
3 Tablespoons pesto
2 Tablespoons EVOO
salt and pepper
Make rice according to package directions. Heat oil in a skillet over medium heat. Season chicken with salt and pepper. Cook chicken in oil until lightly browned. Add the broth or wine to pan to deglaze it. Add the cooked rice. Stir in pesto, coating the chicken and rice. Cook for 2 minutes. Serve with grated Parmesan cheese over top.