Creole Chicken & Roast Veggie Rice Bowl

Creole Chicken & Roast Veggie Rice Bowl

with Yoghurt Drizzle

Read more

All aboard! Next stop is New Orleans, aka Flavourtown, aka you're not going to believe you whipped this dish up yourself; it's that delicious. Do we sound a little over-excited? It's only because this rice bowl is full of tasty treats, from Creole chicken to sweet, colourful roasted veggies. Perfection, really.


Always refer to the product label for the most accurate ingredient and allergen information.

Total Time40 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


½ tin


1 packet

peeled & chopped pumpkin

2 clove


1 bunch

spring onion

1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

Greek-style yoghurt


1 packet

chicken breast

1 sachet

Creole spice blend

Not included in your delivery

olive oil

20 g



1.5 cup

water (for the rice)

¼ tsp


1 tsp

water (for the yoghurt)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3190 kJ
Fat22.2 g
of which saturates10.2 g
Carbohydrate85.6 g
of which sugars18.3 g
Dietary Fibre0 g
Protein48.8 g
Cholesterol0 mg
Sodium920 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 220°C/200°C fan-forced. Slice the capsicum into 1cm strips. Drain the sweetcorn (see ingredients list).


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 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 (for the rice) 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.


Stir the charred corn through the garlic rice. Divide the garlic rice between bowls and top with the Creole chicken and roasted veggies. Drizzle over the yoghurt dressing and garnish with the spring onion.