• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Roughly chop tomato. Thinly slice carrot into half-moons. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook tomato and carrot, tossing, until just tender, 3-4 minutes. Add garlic paste and cook until fragrant, 1 minute.

• To the veggie pan, stir in the basmati rice, chargrilled capsicums, vegetable stock powder and the boiling water (1 1/2 cups for 2 people / 3 cups for 4 people). Bring to the boil, then remove from heat. • Transfer the veggie-rice mixture to a baking dish. Cover with foil, then bake for 20 minutes. • Remove from oven and set aside to rest for 10 minutes, covered. • When the rice is ready, stir through the butter. Little cooks: Under adult supervision, help stir the butter through the rice. Be careful, the dish is hot!

• When the rice has 15 minutes bake-time remaining, place your hand flat on top of each chicken breast. Slice through horizontally to make two thin steaks. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken until cooked through, 3-6 minutes each side. • In the last 2-3 minutes, add garlic & herb seasoning and a splash of water, turning chicken to coat.

• Roughly chop roasted almonds. Slice the garlic chicken. • Divide rice bake between bowls. Top with chicken. • Drizzle with creamy pesto dressing. Sprinkle with almonds to serve. Enjoy! Little cooks: Add the finishing touch by drizzling the pesto and sprinkling the almonds on top!