Creamy Garlic Chicken & Veg

Creamy garlic chicken and vegetables with rice.

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Step 1

1. Roast the vegetables: Preheat oven to 200°C. Line a baking tray with a baking sheet. Spread the vegetables out in a single layer on the baking sheet. Drizzle with 1 Tablespoon vegetable oil, and stir to coat. Sprinkle with salt and pepper. Bake the vegetables for 20 minutes.

Step 2

Dice the chicken breast and cook until it starts to go brown with vegetable oil (1tblsp). Once browned, transfer to a plate. Leave pan as is

Step 3

Sauce: Add the 25g butter to the hot pan (no need to wipe it out first), and gently swirl to coat as it melts. Add the 1/4 salt, 1/4 pepper, diced frozen onion, 7 large blobs of garlic puree, 2 tsp parsley, and 300ml of chicken broth. Cook and stir, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 5 minutes, stirring/scraping occasionally. With a fork, whisk together the 180ml semi skimmed milk and 1 tblsp cornstarch. Slowly pour the mixture into the pan, stirring slowly to combine. Cook, stirring, for 1 minute. Taste and adjust seasoning if needed.

Step 4

Add the chicken and roasted vegetables to the pan, stirring to coat everything in the sauce. Transfer to the glass oven dish and put it into the oven and bake for 5–10 minutes.

Step 5

Cook 400g of Rice in the pressure cooker, start this at Step 3 and have it prepped before then.