Garlic Butter Chicken and Rice Bake With Cherry Tomatoes, Baby Carrots and Kale

Preheat the oven to 200°C. Peel and dice the onion. Peel and mince the garlic. Trim the ends off the baby carrots (peeling is optional). Cut the cherry tomatoes in half. Remove tough stalks from the kale and tear leaves into bite sized pieces.

Boil a kettle for step 3. Pat the chicken dry and season with salt and pepper. Heat a frying pan over a medium high heat and add a drizzle of olive oil. Add the onions and cook until soft and translucent but not brown (turn the heat lower if necessary). Add the chicken cook for 2 minutes each side to brown the outside. Remove the chicken from the pan.

To the same pan add rice, cubes of butter and garlic to onions. Add stock concentrate to a jug and fill to 3 cups with boiling water. Pour stock into rice and mix. Place chicken on top and cover with a lid or foil. Place in the oven for 20 minutes. Remove lid and bake for another 10 minutes or until all the liquid has been absorbed.

Season carrots, tomatoes and kale with oil, salt and pepper. Place carrots on a baking tray and bake in the oven for 20 minutes. After 20 minutes add cherry tomatoes and kale to the baking tray and bake for a further 10 minutes until veg is soft and kale has started to go crunchy.

Divide chicken, rice and veg between serving plates and enjoy!

Preheat the oven to 200°C. Peel and dice the onion. Peel and mince the garlic. Trim the ends off the baby carrots (peeling is optional). Cut the cherry tomatoes in half. Remove tough stalks from the kale and tear leaves into bite sized pieces.

Boil a kettle for step 3. Pat the chicken dry and season with salt and pepper. Heat a frying pan over a medium high heat and add a drizzle of olive oil. Add the onions and cook until soft and translucent but not brown (turn the heat lower if necessary). Add the chicken cook for 2 minutes each side to brown the outside. Remove the chicken from the pan.

To the same pan add rice, cubes of butter and garlic to onions. Add stock concentrate to a jug and fill to 3 cups with boiling water. Pour stock into rice and mix. Place chicken on top and cover with a lid or foil. Place in the oven for 20 minutes. Remove lid and bake for another 10 minutes or until all the liquid has been absorbed.

Season carrots, tomatoes and kale with oil, salt and pepper. Place carrots on a baking tray and bake in the oven for 20 minutes. After 20 minutes add cherry tomatoes and kale to the baking tray and bake for a further 10 minutes until veg is soft and kale has started to go crunchy.

Divide chicken, rice and veg between serving plates and enjoy!

Preheat the oven to 200°C. Peel and dice the onion. Peel and mince the garlic. Trim the ends off the baby carrots (peeling is optional). Cut the cherry tomatoes in half. Remove tough stalks from the kale and tear leaves into bite sized pieces.

Boil a kettle for step 3. Pat the chicken dry and season with salt and pepper. Heat a frying pan over a medium high heat and add a drizzle of olive oil. Add the onions and cook until soft and translucent but not brown (turn the heat lower if necessary). Add the chicken cook for 2 minutes each side to brown the outside. Remove the chicken from the pan.

To the same pan add rice, cubes of butter and garlic to onions. Add stock concentrate to a jug and fill to 1¹⁄₂ cups with boiling water. Pour stock into rice and mix. Place chicken on top and cover with a lid or foil. Place in the oven for 20 minutes. Remove lid and bake for another 10 minutes or until all the liquid has been absorbed.

Season carrots, tomatoes and kale with oil, salt and pepper. Place carrots on a baking tray and bake in the oven for 20 minutes. After 20 minutes add cherry tomatoes and kale to the baking tray and bake for a further 10 minutes until veg is soft and kale has started to go crunchy.

Divide chicken, rice and veg between serving plates and enjoy!

Preheat the oven to 200°C. Peel and dice the onion. Peel and mince the garlic. Trim the ends off the baby carrots (peeling is optional). Cut the cherry tomatoes in half. Remove tough stalks from the kale and tear leaves into bite sized pieces.

Boil a kettle for step 3. Pat the chicken dry and season with salt and pepper. Heat a frying pan over a medium high heat and add a drizzle of olive oil. Add the onions and cook until soft and translucent but not brown (turn the heat lower if necessary). Add the chicken cook for 2 minutes each side to brown the outside. Remove the chicken from the pan.

To the same pan add rice, cubes of butter and garlic to onions. Add stock concentrate to a jug and fill to 1¹⁄₂ cups with boiling water. Pour stock into rice and mix. Place chicken on top and cover with a lid or foil. Place in the oven for 20 minutes. Remove lid and bake for another 10 minutes or until all the liquid has been absorbed.

Season carrots, tomatoes and kale with oil, salt and pepper. Place carrots on a baking tray and bake in the oven for 20 minutes. After 20 minutes add cherry tomatoes and kale to the baking tray and bake for a further 10 minutes until veg is soft and kale has started to go crunchy.

Divide chicken, rice and veg between serving plates and enjoy!

Preheat the oven to 200°C. Peel and dice the onion. Peel and mince the garlic. Trim the ends off the baby carrots (peeling is optional). Cut the cherry tomatoes in half. Remove tough stalks from the kale and tear leaves into bite sized pieces.

Boil a kettle for step 3. Pat the chicken dry and season with salt and pepper. Heat a frying pan over a medium high heat and add a drizzle of olive oil. Add the onions and cook until soft and translucent but not brown (turn the heat lower if necessary). Add the chicken cook for 2 minutes each side to brown the outside. Remove the chicken from the pan.

To the same pan add rice, cubes of butter and garlic to onions. Add stock concentrate to a jug and fill to 1¹⁄₂ cups with boiling water. Pour stock into rice and mix. Place chicken on top and cover with a lid or foil. Place in the oven for 20 minutes. Remove lid and bake for another 10 minutes or until all the liquid has been absorbed.

Season carrots, tomatoes and kale with oil, salt and pepper. Place carrots on a baking tray and bake in the oven for 20 minutes. After 20 minutes add cherry tomatoes and kale to the baking tray and bake for a further 10 minutes until veg is soft and kale has started to go crunchy.

Divide chicken, rice and veg between serving plates and enjoy!

Preheat the oven to 200°C. Peel and dice the onion. Peel and mince the garlic. Trim the ends off the baby carrots (peeling is optional). Cut the cherry tomatoes in half. Remove tough stalks from the kale and tear leaves into bite sized pieces.

Boil a kettle for step 3. Pat the chicken dry and season with salt and pepper. Heat a frying pan over a medium high heat and add a drizzle of olive oil. Add the onions and cook until soft and translucent but not brown (turn the heat lower if necessary). Add the chicken cook for 2 minutes each side to brown the outside. Remove the chicken from the pan.

To the same pan add rice, cubes of butter and garlic to onions. Add stock concentrate to a jug and fill to 1¹⁄₂ cups with boiling water. Pour stock into rice and mix. Place chicken on top and cover with a lid or foil. Place in the oven for 20 minutes. Remove lid and bake for another 10 minutes or until all the liquid has been absorbed.

Season carrots, tomatoes and kale with oil, salt and pepper. Place carrots on a baking tray and bake in the oven for 20 minutes. After 20 minutes add cherry tomatoes and kale to the baking tray and bake for a further 10 minutes until veg is soft and kale has started to go crunchy.

Divide chicken, rice and veg between serving plates and enjoy!