with Semi-Dried Tomatoes & Creamy Pesto Dressing
One of our favourite ways to flavour rice is by topping it with juicy, garlicky chicken thighs. Complete with tangy semi-dried tomatoes and our creamy pesto to bring everything together, you can't go wrong with this recipe. *Unfortunately, this week's chargrilled capsicums were in short supply, so we've replaced them with semi-dried tomatoes. Don't worry, the recipe will be just as delicious!*
Allergens
Utensils
Tags
Olive oil
Boiling water
1.5 cup
Tomato
1
Basmati rice
1 packet
Vegetable stock pot
1 packet
Garlic paste
1 packet
Chicken thigh
1 packet
Garlic & herb seasoning
1 sachet
Butter
20 g
Mixed leaves
1 bag
Creamy pesto dressing
1 packet
Roasted almonds
1 packet
Semi-dried tomatoes
1 packet
• Preheat oven to 240°C/220°C fan-forced. Boil kettle. • Roughly chop tomato. • In a baking dish, combine basmati rice, tomato, semi-dried tomatoes, vegetable stock pot, garlic paste and the boiling water (1 1/2 cups for 2 people / 3 cups for 4 people). Cover with foil, then bake until liquid is absorbed, 20-25 minutes. Little cooks: Kids can help stir the ingredients in the baking dish (be careful, the water is hot)!
• Meanwhile, heat a drizzle of olive oil in a large frying pan over medium-high heat. Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. • In the last 2-3 minutes of cook time, add garlic & herb seasoning. Toss until fragrant. TIP: Chicken is cooked through when it's no longer pink inside.
• When the rice is ready, add the butter and mixed leaves. Stir until wilted.
• Roughly chop roasted almonds, if preferred. • Divide herby rice bake between bowls. Top with garlic chicken. • Serve topped with creamy pesto dressing and roasted almonds.
3535
kJ
Energy (kJ)
41.3
g
Fat
9.6
g
of which saturates
71.7
g
Carbohydrate
8.4
g
of which sugars
44.3
g
Protein
1526
mg
Sodium
with Chargrilled Capsicums & Creamy Pesto Dressing
