• 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.

• 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.

• 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).

• 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.

• 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.

• 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.