Craving roast veggies and chicken? Dive into this soul-warming creation (Creole Chicken Veggie Rice Bowl), courtesy of Hello Fresh. Hailing from New Orleans (the jazz capital of Louisiana) this dish will leave taste buds singing sweet melodies.
Serves two
Ingredients
3/4 cup basmati rice
30g baby spinach leaves
2 chicken breast
100g Greek yoghurt
2 cloves garlic
400g peeled pumpkin
1 courgette
11g Creole spice blend
1 bunch spring onion
Method
Preheat the oven to 220°C/200°C fan-forced. Cut the peeled pumpkin and courgette into 2cm chunks. Cut the veggies to the correct size so they cook in the allocated time.
Place the pumpkin and courgette on the oven tray lined with baking paper. Drizzle with olive oil and add the salt (for the veggies) and a pinch of pepper. Toss to coat and roast on the top rack until tender, 20-25 minutes.
While the veggies are roasting, finely chop the garlic (or use a garlic press). Melt the butter in a medium saucepan with a dash of olive oil over a medium heat. Add the garlic and cook until golden and fragrant, 1-2 minutes.
Add the basmati rice, water (for the rice) and salt (for the rice) and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10 minutes. The rice will finish cooking in its own steam so don’t peek!
In a small bowl, combine the Greek yoghurt, the water (for the yoghurt) and a pinch of salt and pepper. Roughly chop the baby spinach leaves. While the rice is cooking, slice the chicken breast into 1cm strips. In a medium bowl, combine the chicken strips, Creole spice blend, a drizzle of olive oil and a generous pinch of salt and pepper.
When the veggies have five minutes left, heat a medium frying pan over a high heat. When the oil is hot, add the chicken and cook, tossing occasionally, until lightly browned and cooked through, 3-4 minutes. Stir the baby spinach through the garlic rice.
For more recipes, see hellofresh.co.nz.
