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Creole Chicken & Roast Veggie Rice Bowl

Creole Chicken & Roast Veggie Rice Bowl

with Yoghurt Drizzle

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All aboard! Next stop is New Orleans, aka Flavourtown aka you're not going to believe you whipped this dish up yourself; it's that delicious. Do we sound a little over excited? It's only because this rice bowl is full of tasty treats, from Creole chicken to sweet, colourful roasted veggies. Perfection, really.

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs
Allergens:Milk
Preparation Time40 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

1 packet

basmati rice

1 unit

butternut pumpkin

1 unit

red capsicum

1 unit

zucchini

1 packet

chicken breast

1 sachet

Creole spice blend

(May be presentGluten)

1 packet

Greek yoghurt

(ContainsMilkMay be presentGluten, Tree Nuts, Soya)

1 bunch

spring onions

2 clove

garlic

Not included in your delivery

olive oil

1.5 cup

water (for the rice)

¼ tsp

salt (for the rice)

20 g

butter

(ContainsMilk)

3 tsp

water (for the yoghurt)

¼ tsp

salt (for the veggies)

Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)3280 kJ
Fat22.8 g
of which saturates10.7 g
Carbohydrate86.1 g
of which sugars20.6 g
Protein52.8 g
Sodium887 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensils
Chopping board
Knife
Baking Paper
Baking Tray
Lid
Medium Pan
Small Bowl
Medium Non-Stick Pan
InstructionsPDF
Instructions
Get prepped
Get prepped
1

Preheat the oven to 220°C/200°C fan-forced. Peel the butternut pumpkin and cut into 2cm chunks. TIP: Keep the peel on if you're in a rush. It becomes tender after roasting and adds fibre to the meal. Slice the red capsicum into 1cm strips. Cut the zucchini into 2cm chunks. TIP: Cut the veggies to the correct size so they cook in the allocated time.

Roast the veggies
Roast the veggies
2

Place the pumpkin, capsicum and zucchini on an 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.

Cook the garlic rice
Cook the garlic rice
3

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. TIP: The rice will finish cooking in its own steam so don't peek!

Yoghurt
Yoghurt
4

While the rice is cooking, combine the Greek yoghurt, the water (for the yoghurt) and a pinch of salt and pepper in a small bowl. Thinly slice the spring onion. Set aside.

Make the yoghurt drizzle
Make the yoghurt drizzle
5

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 5 minutes cook time remaining, heat a medium frying pan over a high heat. When the pan is hot, add the chicken and cook, tossing occasionally, until lightly browned and cooked through, 3-4 minutes.

Serve up
Serve up
6

Divide the garlic rice between bowls and top with the Creole chicken and roast veggies. Top the chicken and veggies with the yoghurt drizzle and the spring onion.