• Baked Chicken With Capsicum, Garlic And Fresh Basil
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Baked Chicken With Capsicum, Garlic And Fresh Basil

Baked Chicken With Capsicum, Garlic And Fresh Basil

  1. 0 Salt And Pepper - PANTRY ITEM
  2. 1 Each Red Onions
  3. 1 Each Red Capsicum
  4. 1 Clove Garlic
  5. 150 g Free-Range Chicken Thigh Fillets
  6. 0 Extra Virgin Olive Oil - PANTRY ITEM
  7. 50 g Cherry Tomatoes
  8. 1 Each Carrots
  9. 1 cup Basmati Rice
  10. 5 g Basil
  1. 0 Salt And Pepper - PANTRY ITEM
  2. 1 Each Red Onions
  3. 1 Each Red Capsicum
  4. 1 Clove Garlic
  5. 300 g Free-Range Chicken Thigh Fillets
  6. 0 Extra Virgin Olive Oil - PANTRY ITEM
  7. 100 g Cherry Tomatoes
  8. 1 Each Carrots
  9. 1 cup Basmati Rice
  10. 10 g Basil
  1. 0 Salt And Pepper - PANTRY ITEM
  2. 2 Each Red Onions
  3. 2 Each Red Capsicum
  4. 2 Clove Garlic
  5. 450 g Free-Range Chicken Thigh Fillets
  6. 0 Extra Virgin Olive Oil - PANTRY ITEM
  7. 150 g Cherry Tomatoes
  8. 2 Each Carrots
  9. 2 cup Basmati Rice
  10. 15 g Basil
  1. 0 Salt And Pepper - PANTRY ITEM
  2. 2 Each Red Onions
  3. 2 Each Red Capsicum
  4. 2 Clove Garlic
  5. 600 g Free-Range Chicken Thigh Fillets
  6. 0 Extra Virgin Olive Oil - PANTRY ITEM
  7. 200 g Cherry Tomatoes
  8. 2 Each Carrots
  9. 2 cup Basmati Rice
  10. 20 g Basil
  1. 0 Salt And Pepper - PANTRY ITEM
  2. 3 Each Red Onions
  3. 3 Each Red Capsicum
  4. 3 Clove Garlic
  5. 900 g Free-Range Chicken Thigh Fillets
  6. 0 Extra Virgin Olive Oil - PANTRY ITEM
  7. 300 g Cherry Tomatoes
  8. 3 Each Carrots
  9. 3 cup Basmati Rice
  10. 30 g Basil

Prep:

  1. Wash and cut capsicum into 2cm pieces.
  2. Peel and slice garlic.
  3. Preheat oven to 180°c.
  4. Start step 1 and then come back to prep.
  5. Peel, halve and slice carrot.
  6. Wash cherry tomatoes.
  7. Wash chicken fillets and cut into 3cm pieces.
  8. Peel and finely slice red onion.
  9. Wash basil and pick off the leaves.

Method:

  1. Serve the chicken over the rice and scatter remaining basil leaves on top.
  2. Cook in the oven for about 20 minutes or until the chicken is cooked through.
  3. Rinse brown rice. Using a ratio of 2 parts salted water to 1 part rice, place the rice into a saucepan and bring to the boil on the stove. Reduce heat and simmer covered for 20 minutes. Remove from heat and stand covered for 5 minutes.
  4. In a large roasting pan, combine the capsicum, carrot, onion, cherry tomatoes, garlic, chicken and half of the basil leaves. Drizzle with olive oil and season with salt and pepper.
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