In a large ovenproof baking dish, add the rice, chopped chicken, broccoli, zucchini, and cherry tomatoes, pesto and chicken stock, mix till well combined.
Before placing in the oven sprinkle tasty cheese and parmesan.
Cover the dish tightly with foil and bake for 45 minutes, then remove the foil and bake for another 5-10 minutes or until the rice is tender and the liquid has absorbed. Feel free to add some extra grated parmesan on top.
