Easy Garlic Chicken & Herby Rice Bake
with Semi-Dried Tomatoes & Creamy Pesto Dressing
- Milk
- Eggs
- Walnut
- Almond
- Sulphites
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Almond
- Macadamia
- Cashew
- Milk
- Peanuts
- Sesame
- Brazil nut
- Hazelnut
- Pine Nut
- Pistachio
- Walnut
- Pecan
One of our favourite ways to flavour rice is by topping it with juicy, garlicky chicken thighs. Complete with tangy semi-dried tomatoes and our creamy pesto to bring everything together, you can't go wrong with this recipe. Unfortunately, this week's chargrilled capsicums were in short supply, so we've replaced them with semi-dried tomatoes. Don't worry, the recipe will be just as delicious!
Ingredients
1
tomato
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 packet
vegetable stock pot
1 packet
garlic paste
1 packet
chicken thigh
1 sachet
garlic & herb seasoning
1 bag
mixed leaves
1 packet
creamy pesto dressing
(Contains: Milk, Eggs, Walnut May be present: Almond, Macadamia, Cashew.)
1 packet
roasted almonds
(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)
1 packet
semi-dried tomatoes
(Contains: Sulphites)
Not included in your delivery
olive oil
1.5 cup
boiling water
20 g
butter
(Contains: Milk)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil kettle. • Roughly chop tomato. • In a baking dish, combine basmati rice, tomato, semi-dried tomatoes, vegetable stock pot, garlic paste and the boiling water (1 1/2 cups for 2 people / 3 cups for 4 people). Cover with foil, then bake until liquid is absorbed, 20-25 minutes.
Little cooks: Kids can help stir the ingredients in the baking dish (be careful, the water is hot)!
• Meanwhile, heat a drizzle of olive oil in a large frying pan over medium-high heat. Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. • In the last 2-3 minutes of cook time, add garlic & herb seasoning. Toss until fragrant.
TIP: Chicken is cooked through when it's no longer pink inside.
• When the rice is ready, add the butter and mixed leaves. Stir until wilted.
• Roughly chop roasted almonds, if preferred. • Divide herby rice bake between bowls. Top with garlic chicken. • Serve topped with creamy pesto dressing and roasted almonds.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish's rich flavours, with the herby rice and creamy pesto dressing receiving particular praise.
- Ease of prep: Customers found this meal quick and easy to prepare, appreciating the simplicity of the baked rice method.
- Suggestions: Some recommended using chicken breast instead of thighs, and adjusting cooking time for perfectly tender rice.
- Leftovers: Several mentioned enjoying leftovers the next day, with the dish reheating well for lunch.
- Portions: The generous serving size was appreciated, with some noting it easily fed hungry adults or provided extra servings.
