Creole Chicken & Roast Veggie Rice Bowl

Place the peeled & chopped pumpkin and capsicum on an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat and roast on the top oven rack until tender, 20-25 minutes.

While the veggies are roasting, finely chop the garlic (or use a garlic press). Thinly slice the spring onion. In a medium saucepan, melt the butter with a dash of olive oil. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, combine the yoghurt, water (for the yoghurt) and a pinch of salt and pepper in a small bowl. Set aside. Heat a large frying pan over a high heat. Add the sweetcorn and cook until lightly charred, 4-5 minutes. Transfer to a small bowl. TIP: Cover the pan with a lid if the corn kernels are “popping” out.

While the corn is charring, slice the chicken breast into 1cm strips. In a medium bowl, combine the Creole spice blend, a drizzle of olive oil and a generous pinch of salt and pepper. Add the chicken strips and toss to coat. When the veggies have 5 minutes cook time remaining, return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add the chicken and cook, tossing occasionally, until lightly browned and cooked through, 3-4 minutes. TIP: Chicken is cooked through when it's no longer pink inside.