Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the tomatoes. Halve the 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 (see ingredients for amount). Stir in half the garlic and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Lay the chicken onto a baking tray, then roast on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, pop a medium saucepan (with a tight-fitting lid) on medium-high heat.
Melt in the butter (see ingredients for amount). When hot, add the remaining garlic and stir-fry for 1 min.
Stir in the rice, chicken stock paste and the cold water for the rice (see ingredients 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 mins, add the pepper and tomatoes to the chicken 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 ready, remove from the oven and add the fresh pesto to the tray.
Stir to coat everything evenly. Taste and season with salt and pepper if needed.

Once cooked, fluff up the rice using a fork, then share between your bowls.
Top with the pesto chicken and veg, spooning over all the juices from the tray.
Enjoy!