Pesto Chicken Traybake and Garlic Rice

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.