Pesto Chicken Traybake and Garlic Rice
with Roasted Pepper and Baby Plum Tomatoes
This Pesto Chicken Traybake and Garlic Rice is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Bell Pepper
(May contain Celery)
3 unit(s)
Garlic Clove
2 unit(s)
British Chicken Breasts
15 grams
Honey
150 grams
Basmati Rice
10 grams
Chicken Stock Paste
125 grams
Baby Plum Tomatoes
32 grams
Fresh Pesto
(Contains Milk)
Not included in your delivery
20 grams
Butter
300 milliliter(s)
Water for the Rice
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the bell pepper and discard the core and seeds. Slice into thin strips.
Peel and grate the garlic (or use a garlic press).
Place the chicken into a medium bowl with a drizzle of oil and half the honey. Mix in half the garlic and season with salt and pepper. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Lay the chicken onto a baking tray. Drizzle with oil and season again.
When the oven is hot, roast on the top shelf until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Meanwhile, pop a deep saucepan (with a tight-fitting lid) on medium-high heat.
Melt in the butter (see pantry for amount). Once hot, add the remaining garlic and stir-fry for 1 min.
Stir in the rice and cook until coated, 1 min. Add the chicken stock paste and water for the rice (see pantry for amount) and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave or until ready to serve (the rice will continue to cook in its own steam).
Once the chicken has roasted for 5-10 mins, add the sliced pepper and baby plum tomatoes to the same baking tray.
Drizzle with oil and the remaining honey, season with salt and pepper, then toss to coat.
Return to the top shelf to roast for the remaining time, 15-18 mins.
When the chicken and veg are cooked, remove from the oven and add half the pesto to the roasted veg and toss coat evenly. Taste and season with salt and pepper.
Slice the chicken breasts widthways into 1cm thick slices.
Once the garlic rice is cooked, fluff it up using a fork, then share between your bowls.
Top with the pesto chicken and veg, spooning over all the juices from the tray.
Spoon the remaining pesto over the chicken to finish.
Enjoy!
