Pesto Chicken Traybake and Garlic Rice
with Roasted Pepper and Baby Plum Tomatoes
- Milk
- May contain traces of allergens
- Celery
This Pesto Chicken Traybake and Garlic Rice is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
Ingredients
125
Baby Plum Tomatoes
1
Bell Pepper
(May be present: Celery)
2
Garlic Clove
2
British Chicken Breasts
10
Chicken Stock Paste
150
Basmati Rice
32
Fresh Pesto
(Contains: Milk)
Not included in your delivery
1
Honey
300
Water for the Rice
10
Butter
Nutrition Values
Utensils
Cooking Steps
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!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The garlic butter rice is a standout, praised widely for its depth of flavour and easy method. The pesto lifts the chicken and roasted vegetables well, though some find it quite strong or overpowering.
- Ease of prep: Most find this straightforward and quick to pull together, with the tray bake keeping washing up to a minimum.
- Suggestions: Several reviewers found the dish dry and recommend adding extra pesto, more tomatoes, or a light sauce to bring moisture. Reduce the chicken cooking time to around 20 minutes to avoid dryness, and add the honey later in the roasting process to prevent it burning onto the tray.
- Next-day meals: The rice and roasted chicken keep well, with at least one reviewer enjoying leftovers for lunch the following day.
- Portions: Chicken portions are frequently noted as small, particularly after roasting; adding an extra breast or boosting the veg with asparagus, courgette, or roasted onions helps make it more filling.
- Customisation: Pesto can easily be left out of one portion for fussier eaters, and swapping butter for coconut oil or adding a sprinkle of Parmesan in the final few minutes are popular variations worth trying.
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