Pesto Chicken Traybake and Garlic Rice
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Pesto Chicken Traybake and Garlic Rice

Pesto Chicken Traybake and Garlic Rice

with roasted pepper and cherry tomatoes

The honeyed chicken in this easy traybake recipe is coated in a fresh and herby pesto sauce and served with fluffy garlic rice. Softened peppers and cherry tomatoes add vibrancy and flavour to a simple dish that tastes delish.

Protein Rich
Family Friendly
Calorie Smart
Total Time40 minutes
Cooking Time20 minutes


Serving amount

1 unit(s)

Bell Pepper

3 unit(s)


320 grams

Chicken Breast

2 sachet(s)


150 grams


1 sachet(s)

Chicken Stock

(Contains Barley, Wheat)

125 grams

Cherry Tomatoes

30 grams

Green Pesto

Not included in your delivery

to taste


to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)2443 kJ
Energy (kcal)584 kcal
Fat12.1 g
of which saturates2.2 g
Carbohydrate75.9 g
of which sugars13.2 g
Dietary Fiber0.4 g
Protein43.4 g
Cholesterol0 mg
Salt0.81 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Baking Sheet with Baking Paper
Pot with Lid


Get Prepped
  • Preheat the oven to 220°C/200°C fan/gas mark 7.
  • Halve and deseed the pepper. Slice into thin strips. 
  • Halve the tomatoes.
  • Peel and grate the garlic (or use a garlic press).
  • In a bowl, mix the chicken with a drizzle of oil, half the honey and half the garlic. IMPORTANT: Wash hands and equipment after handling raw chicken.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

Roast the Chicken
  • Lay the chicken out on a lined baking tray.
  • Drizzle with more oil and season with salt and pepper.
  • When the oven is hot, roast on the top shelf until cooked through, 25-30 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
Make the Garlic Rice
  • Meanwhile, place a pot over medium-high heat with 1 tbsp butter (double for 4p).
  • Once hot, add the remaining garlic and cook until fragrant, 1 min.
  • Add the rice and stir until coated, 1 min.
  • Stir in the stock powder and 300ml water (double for 4p). Bring to the boil. Once boiling, lower heat to medium and cover.
  • Cook for 10 mins, then remove the pot from the heat. Leave aside for 10 mins (the rice will continue to cook in its own steam).
Cook the Veg
  • When the chicken has been roasting for 5-10 mins, remove the tray from the oven.
  • Place the bell pepper and cherry tomatoes alongside the chicken on the tray.
  • Drizzle with oil and the remaining honey. Season with salt and pepper, then toss to coat. 
  • Return to the top shelf to cook for the remaining time, 15-18 mins.
Coat the Veg
  • When the chicken and veg are cooked, remove the tray from the oven.
  • Add half the pesto to the roasted veg and toss to coat evenly.
  • Taste and season with salt and pepper.
  • Slice the chicken breasts widthways into 1cm thick slices.
Finish and Serve
  • Fluff up the rice with a fork and share between bowls.
  • Top with the pesto chicken and veg, spooning over all the juices from the tray.
  • Spoon the remaining pesto over the chicken to finish.