Easy Garlic Chicken & Rice Bake
with Chargrilled Capsicum & Creamy Pesto
One of our favourite ways to flavour rice is by topping it with juicy, garlicky chicken breast. Complete with sweet and tangy chargrilled capsicum and our creamy pesto to bring everything together, you can't go wrong with this recipe.
Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
tomato
1
carrot
1 packet
garlic paste
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 packet
Chargrilled Capsicums
1 sachet
vegetable stock powder
1 packet
chicken breast
1 sachet
garlic & herb seasoning
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )
1 packet
creamy pesto dressing
(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )
Not included in your delivery
olive oil
1.5 cup
boiling water
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• 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 chicken breast and slice through horizontally to make two thin steaks. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken steaks until cooked through, 3-6 mins each side. • In the last 2-3 minutes, add garlic & herb seasoning and a splash of water, turning chicken to coat.
TIP: Chicken is cooked through when it's no longer pink inside.
• 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!