Hoisin Chicken & Vegetable Tray Bake

In a small bowl, mix together the hoisin sauce, honey, soy sauce and 1/2 the garlic. Drizzle with olive oil and add 1/2 the sauce to the large bowl with the chicken and broccoli. Toss to coat. TIP: You will serve with the remaining sauce!

In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the remaining garlic and cook for 1 minute, or until golden and fragrant. Add the basmati rice, the water and the salt to the pan and 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 for 10 minutes, or until the rice is tender and the water has absorbed. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, chop the carrot (unpeeled) into thin half-moons. Thinly slice the red capsicum. Transfer the carrot and red capsicum to an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat.

Transfer the chicken and broccoli to a second oven tray lined with baking paper. Bake both trays for 15-20 minutes, or until the chicken is cooked through and veggies are tender. TIP: The chicken is cooked when it is no longer pink in the centre. TIP: The veggies will char slightly in the oven but this adds a delicious smokey flavour! While the chicken and veggies are baking, thinly slice the long red chilli (if using).