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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
Preparation Time40 minutes
Cooking difficultyLevel 1
serving amount
serving amount

1 packet

basmati rice

1 unit

butternut pumpkin

1 unit

red capsicum

1 unit


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


Not included in your delivery

olive oil

1.5 cup

water (for the rice)

¼ tsp

salt (for the rice)

20 g



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
Chopping board
Baking Paper
Baking Tray
Medium Pan
Small Bowl
Medium Non-Stick Pan
Get prepped
Get prepped

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

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

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!


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

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

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.