with Chargrilled Capsicums & Creamy Pesto Dressing
One of our favourite ways to flavour rice is by baking it in the same dish as juicy chicken thighs. Complete with sweet chargrilled capsicums and our creamy pesto to bring everything together, you can't go wrong with this recipe.
Allergens
Utensils
Tags
Olive oil
Boiling water
1.5 cup
Tomato
1
Basmati rice
1 packet
Chargrilled Capsicums
1 packet
Vegetable stock pot
1 packet
Garlic paste
1 packet
Garlic & herb seasoning
1 sachet
Butter
20 g
Baby spinach leaves
1 bag
Creamy pesto dressing
1 packet
Roasted almonds
1 packet
Chicken thigh
1 packet
• Preheat oven to 240°C/220°C fan-forced. Boil kettle. • Roughly chop tomato. • In a medium baking dish, combine basmati rice, tomato, chargrilled capsicums, vegetable stock pot, garlic paste and the boiled water. Cover with foil, and bake until liquid is absorbed, 20-25 minutes.
• Meanwhile, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook chicken thigh until browned and cooked through, 7-8 minutes each side. • 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.
• Add the butter and baby spinach leaves to the rice bake. Stir until wilted.
• Slice chicken. Roughly chop or crush the roasted almonds. • Divide herby rice bake between bowls. Top with garlic chicken. • Serve topped with creamy pesto dressing and a sprinkle of almonds. TIP: Serve the chicken unsliced and leave the almonds whole to save time!
3015
kJ
Energy (kJ)
28.4
g
Fat
8.9
g
of which saturates
70.8
g
Carbohydrate
7.6
g
of which sugars
42.5
g
Protein
1465
mg
Sodium
