Mediterranean Traybake
Bursting with colour and flavour, it combines juicy seasoned chicken, juicy peppers, and aromatic rice in one easy-to-prep dish.
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
40
MINUTES
Ingredients
4 chicken breasts, cut into cubes
2 tbsp olive oilFor the seasoning mix
3 tbsp brown sugar
2 tsp paprika
2 tsp dried oregano or thyme
1 tsp garlic powder
Salt and freshly ground black pepper, to taste  
3 mixed-colour bell peppers, diced
1 red onion, thinly sliced
3 garlic cloves, roughly chopped
2 bay leaves
½ lemon
200g basmati rice, rinsed and drained
600ml chicken stock
25g butter
Handful of freshly chopped herbs such as parsley, coriander, or basil, to garnish
Method
Preheat the oven to 200°C (180°C fan) or Gas Mark 6.
Combine the chicken with the seasoning mix and 2 tbsp olive oil. Mix well to coat evenly.
Place the chopped peppers, red onion, and garlic in a large, deep roasting tray. Dot with the butter.
Roast in the oven for 10 minutes to soften the vegetables slightly.
Remove the tray from the oven. Scatter the seasoned chicken and rinsed rice evenly over the roasted vegetables.
Add the bay leaf and half the lemon into the tray.
Pour the chicken stock over the contents of the tray.
Cover the tray tightly with foil and bake for 30 minutes.
Uncover, add a few knobs of butter on top and return to the oven for an additional 10 minutes, or until the chicken is fully cooked and the rice is tender.
Garnish with chopped fresh herbs and season with extra salt and pepper if needed.
