Pesto Chicken Traybake and Garlic Rice
with roasted pepper and cherry tomatoes
The honeyed chicken in this easy traybake recipe is coated in a fresh and herby pesto sauce and served with fluffy garlic rice. Softened peppers and cherry tomatoes add vibrancy and flavour to a simple dish that tastes delish.
Tags:
Family Friendly
•Calorie Smart
•Protein Rich
Allergens:
Barley
•Wheat
Total Time40 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Bell Pepper
3 unit(s)
Garlic
320 grams
Chicken Breast
2 sachet(s)
Honey
150 grams
Rice
1 sachet(s)
Chicken Stock
(Contains Barley, Wheat)
125 grams
Cherry Tomatoes
30 grams
Green Pesto
Not included in your delivery
1 tbsp
Butter
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2661 kJ
Energy (kcal)636 kcal
Fat17.8 g
of which saturates6 g
Carbohydrate75.9 g
of which sugars13.3 g
Dietary Fiber0.4 g
Protein47.3 g
Cholesterol0 mg
Salt0.86 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
•Pot with Lid
Instructions
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Halve and deseed the pepper. Slice into thin strips.
- Halve the tomatoes.
- Peel and grate the garlic (or use a garlic press).
- In a bowl, mix the chicken with a drizzle of oil, half the honey and half the garlic. IMPORTANT: Wash hands and equipment after handling raw chicken.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
2
- Lay the chicken out on a lined baking tray.
- Drizzle with more oil and season with salt and pepper.
- When the oven is hot, roast on the top shelf until cooked through, 25-30 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
3
- Meanwhile, place a pot over medium-high heat with 1 tbsp butter (per 2P).
- Once hot, add the remaining garlic and cook until fragrant, 1 min.
- Add the rice and stir until coated, 1 min.
- Stir in the stock and 300ml water (per 2P). Bring to the boil. Once boiling, lower heat to medium and cover.
- Cook for 10 mins, then remove the pot from the heat. Leave aside for 10 mins (the rice will continue to cook in its own steam).
4
- When the chicken has been roasting for 5-10 mins, remove the tray from the oven.
- Place the bell pepper and cherry tomatoes alongside the chicken on the tray.
- Drizzle with oil and the remaining honey. Season with salt and pepper, then toss to coat.
- Return to the top shelf to cook for the remaining time, 15-18 mins.
5
- When the chicken and veg are cooked, remove the tray from the oven.
- Add half the pesto to the roasted veg and toss to coat evenly.
- Taste and season with salt and pepper.
- Slice the chicken breasts widthways into 1cm thick slices.
6
- Fluff up the rice with a fork and share between 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.
