Mediterranean Chicken, Rice, and Vegetables
This Mediterranean inspired dish is colourful and bursting with flavour. Make it your own by adding other vegetables or switching the rice for couscous. The leftovers are also delicious cold the next day for lunch!
Ingredients
- 500g chicken,
- 250g/2 bags of rice,
- 160g / 2 large carrots,
- One red pepper,
- 1 onion,
- 1 courgette
- A pinch of salt and pepper
- Suggested seasoning: garlic, paprika and mixed herbs
Method
- Preheat your oven to 190 degrees/ gas mark 5.
- Chop 2 large carrots, one red pepper, one onion and one large courgette into equal sized pieces.
- You can either leave the chicken breasts/thighs whole, or cut into equal sized pieces.
- To a baking tray or large baking dish, add the chopped vegetables and 500g of chicken.
- Evenly sprinkle a pinch of salt and pepper over the chicken and vegetables. Additional seasoning suggestions are paprika, garlic and mixed herbs.
- Place the tray in the oven to cook.
- Place a medium size saucepan on high heat on to boil. If you are using bags of rice, add enough water to cover the rice. If you are using loose grains, add 500ml of water.
- After around 10 minutes, mix the chicken and vegetables. Return to the oven for a further 10-15 minutes.
- Whilst the chicken is cooking, add 250g (2 bags) rice to the pan of boiling water.
- Once the chicken is thoroughly cooked and piping hot, remove the tray from the oven.
- If you used bags of rice, drain the water from the pan. If you used loose grains they should now have absorbed all of the water
- Now, serve and enjoy!
