Nando’s Chicken & Halloumi Rice Bake

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C fan / 200°C conventional / 356°F.

Step 2

Add the diced chicken, peri-peri rub, red pepper, green pepper and red onion to a large ovenproof dish. Mix until the chicken and vegetables are evenly coated.

Step 3

Add the uncooked basmati rice and chicken stock. Stir thoroughly, ensuring the rice is distributed evenly and mostly submerged in the liquid.

Step 4

Cover the dish tightly with foil and bake for 35–45 minutes. Regular basmati rice generally needs longer than easy-cook rice, so check the packet instructions and test the rice before proceeding.

Step 5

Remove the foil and stir the rice. Add the tenderstem broccoli and arrange the halloumi slices over the top. Spray lightly with low-calorie cooking spray.

Step 6

Return the dish to the oven, uncovered, for another 10–15 minutes, until the broccoli is tender, the halloumi is golden and the rice is fully cooked. Ensure the chicken reaches an internal temperature of 75°C.

Step 7

Meanwhile, mix the peri-peri sauce and Greek yoghurt in a small bowl until smooth.

Step 8

Remove the bake from the oven. Scatter over the cherry tomatoes and drizzle with the peri-peri yoghurt sauce.

Step 9

Divide into four equal servings and serve immediately.