I've bombed out again in the food styling and photography stakes, but this recipe was just too good not to share with you (and in my defense, I was feeding a hungry 7 month pregnant mama and didn't have time to fluff around for a photo!)
So here's the professional's shot . . .
Once again, I have Donna Hay to thank. This recipe is just SO easy and full of flavour. I'll definitely be using it as a base for lots of other flavours from now on.
Spicy Chicken, Pumpkin and Roasted Garlic Rice
2 x 200g chicken breast fillets, skin on (I used skinless)
350g pumpkin, peeled and chopped (about half a small butternut)
1 head garlic, cloves separated
2tablespoons olive oil1 teaspoon chilli flakes
2cups cooked brown rice (I use the packet stuff, eek!)
1 cup torn basil leaves (I went with coriander and loved it)
¼ cup (60ml) white wine vinegar
2tablespoons olive oil, extra
- Preheat oven to 220ºC.
- Place the chicken, pumpkin, garlic, olive oil and chilli on a baking tray and toss to combine.
- Roast for 20 minutes or until golden and cooked through.
- Squeeze the garlic from the skins and place in a bowl with the pumpkin, rice, basil, vinegar and extra olive oil.
- Mix well to combine.
- Slice the chicken and serve with the rice.