The easiest dinner of your dreams! Pop it in the oven, leave it, and tuck in! Chicken is cooked with garlic, green pepper, onion, and spinach. Served alongside fluffy rice.
Bell Pepper & Chicken Roast
Bell Pepper & Chicken Roast
with fresh chives & fluffy rice
Hands on Time: 15 - 30 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Chicken
- Chicken Stock
- Free-range Chicken Pieces
- Fresh Chives
- Fresh Cream
- Garlic Clove
- Garlic Cloves
- Lemon Juice
- NOMU One For All Rub
- Onion
- Onions
- Spinach
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
LET’S GET GOING
Preheat the oven to 200°C. Boil the kettle. Pat the Chicken dry with paper towel. Coat in oil, the NOMU rub, and seasoning.
SAUCY ROAST
To an ovenproof dish, add the sliced pepper, the sliced onion, the grated garlic, the stock, 50ml of boiling water, seasoning, and the cream. Top with the seasoned Chicken. Roast in the hot oven until the chicken is cooked through and crispy, 25-30 minutes (shifting halfway).
RICE
Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
DON’T LEAF IT OUT
When the roast is done, remove the dish from the oven. Mix in the shredded Spinach until starting to wilt and season.
WINNER, WINNER, Chicken DINNER!
Plate up the fluffy rice. Top with the delicious Chicken with all the tray juices and sprinkle over the chopped chives. Drizzle over the lemon juice (to taste). Well done, Chef!
LET’S GET GOING
Preheat the oven to 200°C. Boil the kettle. Pat the Chicken dry with paper towel. Coat in oil, the NOMU rub, and seasoning.
SAUCY ROAST
To an ovenproof dish, add the sliced pepper, the sliced onion, the grated garlic, the stock, 100ml of boiling water, seasoning, and the cream. Top with the seasoned Chicken. Roast in the hot oven until the chicken is cooked through and crispy, 25-30 minutes (shifting halfway).
RICE
Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
DON’T LEAF IT OUT
When the roast is done, remove the dish from the oven. Mix in the shredded Spinach until starting to wilt and season.
WINNER, WINNER, Chicken DINNER!
Plate up the fluffy rice. Top with the delicious Chicken with all the tray juices and sprinkle over the chopped chives. Drizzle over the lemon juice (to taste). Well done, Chef!
LET’S GET GOING
Preheat the oven to 200°C. Boil the kettle. Pat the Chicken dry with paper towel. Coat in oil, the NOMU rub, and seasoning.
SAUCY ROAST
To an ovenproof dish, add the sliced pepper, the sliced onion, the grated garlic, the stock, 150ml of boiling water, seasoning, and the cream. Top with the seasoned Chicken. Roast in the hot oven until the chicken is cooked through and crispy, 25-30 minutes (shifting halfway).
RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
DON’T LEAF IT OUT
When the roast is done, remove the dish from the oven. Mix in the shredded Spinach until starting to wilt and season.
WINNER, WINNER, Chicken DINNER!
Plate up the fluffy rice. Top with the delicious Chicken with all the tray juices and sprinkle over the chopped chives. Drizzle over the lemon juice (to taste). Well done, Chef!
LET’S GET GOING
Preheat the oven to 200°C. Boil the kettle. Pat the Chicken dry with paper towel. Coat in oil, the NOMU rub, and seasoning.
SAUCY ROAST
To an ovenproof dish, add the sliced pepper, the sliced onion, the grated garlic, the stock, 200ml of boiling water, seasoning, and the cream. Top with the seasoned Chicken. Roast in the hot oven until the chicken is cooked through and crispy, 25-30 minutes (shifting halfway).
RICE
Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
DON’T LEAF IT OUT
When the roast is done, remove the dish from the oven. Mix in the shredded Spinach until starting to wilt and season.
WINNER, WINNER, Chicken DINNER!
Plate up the fluffy rice. Top with the delicious Chicken with all the tray juices and sprinkle over the chopped chives. Drizzle over the lemon juice (to taste). Well done, Chef!
Frequently Asked Questions
What is the preparation time for Bell Pepper & Chicken Roast?
The preparation time for Bell Pepper & Chicken Roast with fresh chives & fluffy rice is between 15 and 30 minutes.
What is the total time required to make Bell Pepper & Chicken Roast with fresh chives & fluffy rice?
The total time required to make Bell Pepper & Chicken Roast with fresh chives & fluffy rice is between 45 and 60 minutes.
How many servings does Bell Pepper & Chicken Roast provide?
4 servings
What are the main ingredients in Bell Pepper & Chicken Roast?
Bell Pepper, Bell Peppers, Chicken, Chicken Stock, Free-range Chicken Pieces, Fresh Chives, Fresh Cream, Garlic Clove, Garlic Cloves, Lemon Juice, NOMU One For All Rub, Onion, Onions, Spinach, White Basmati Rice
What is the nutritional information of Bell Pepper & Chicken Roast?
Calories: 1090, Carbs: 108 grams, Fat: grams, Protein: 62.3 grams, Sugar: 17.2 grams, Salt: 985 grams
How do I prepare Bell Pepper & Chicken Roast?
SAUCY ROAST: To an ovenproof dish, add the sliced pepper, the sliced onion, the grated garlic, the stock, 100ml of boiling water, seasoning, and the cream. Top with the seasoned chicken. Roast in the hot oven until the chicken is cooked through and crispy, 25-30 minutes (shifting halfway). LET’S GET GOING: Preheat the oven to 200°C. Boil the kettle. Pat the chicken dry with paper towel. Coat in oil, the NOMU rub, and seasoning. DON’T LEAF IT OUT: When the roast is done, remove the dish from the oven. Mix in the shredded spinach until starting to wilt and season. WINNER, WINNER, CHICKEN DINNER!: Plate up the fluffy rice. Top with the delicious chicken with all the tray juices and sprinkle over the chopped chives. Drizzle over the lemon juice (to taste). Well done, Chef! RICE: Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Bell Pepper & Chicken Roast?
Bell Pepper, Bell Peppers, Chicken, Chicken Stock, Free-range Chicken Pieces, Fresh Chives, Fresh Cream, Garlic Clove, Garlic Cloves, Lemon Juice, NOMU One For All Rub, Onion, Onions, Spinach, White Basmati Rice
How many calories does Bell Pepper & Chicken Roast have?
1090 calories
How much fat content does Bell Pepper & Chicken Roast have?
grams
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