Creole Chicken & Roast Veggies

Creole Chicken & Roast Veggies

with Charred Corn Rice & Aioli

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All aboard! Next stop is New Orleans, aka Flavourtown, aka you're not going to believe you made this 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 roasted veggies.

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time40 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount


brown onion



1 packet

peeled & chopped pumpkin

2 clove

chilli flakes

20 g


1.5 cup

basmati rice

(May be present Tree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)

1 sachet

chicken breast


Creole spice blend

(May be present Gluten)

1 packet


1 tsp

garlic aioli


Not included in your delivery

olive oil

1 packet



¼ tsp

water (for the rice)

1 packet


water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3751 kJ
Fat41.5 g
of which saturates10.6 g
Carbohydrate82 g
of which sugars15.4 g
Dietary Fiber0 g
Protein43.4 g
Cholesterol0 mg
Sodium795 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon

Preheat the oven to 220°C/200°C fan-forced. Cut the brown onion into 3cm wedges. Roughly chop the tomato.


Place the peeled & chopped pumpkin and onion on an oven tray lined with baking paper. Add a pinch of chilli flakes (if using), drizzle with olive oil and season with salt and pepper. Toss to coat, spread out in a single layer and roast until tender, 20-25 minutes.


While the veggies are roasting, finely chop the garlic. 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 the salt, stir, 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 is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!


While the rice is cooking, cut the chicken breast into 1cm-thick strips. In a medium bowl, combine the Creole spice blend and a good drizzle of olive oil. Season with salt and pepper. Add the chicken and toss to coat. Slice the kernels off the corn cob. Heat a medium frying pan over a high heat. Add the corn kernels and cook until charred, 4-5 minutes. Transfer to a bowl. Return the frying pan to a high heat. Cook the chicken, tossing occasionally, until lightly browned and cooked through, 3-4 minutes.


In a small bowl, combine the garlic aioli and the water (for the sauce), then season with salt and pepper.


Stir the charred corn through the rice. Divide the charred corn rice between bowls and top with the Creole chicken, roast veggies and tomato. Drizzle with aioli and sprinkle with the reserved chilli flakes (if using).