Roast Chicken with Brown Rice and Mixed Vegetables

Ingredients

• Chicken breast 150 g
• Brown rice 100 g
• Mixed vegetables 150 g
• Olive oil 1 tbsp
• Salt to taste
• Black pepper to taste
• Garlic powder 1/2 tsp
• Paprika 1/2 tsp

Method

1. Preheat the oven. Set your oven to 200°C (390°F) to preheat while you prepare the chicken. This ensures the oven is hot enough for roasting.
   Tip: Preheating the oven before starting helps cook the chicken evenly.
2. Prepare the chicken breast. Pat the chicken breast dry with paper towels to remove excess moisture. Rub it with olive oil, then season both sides with salt, black pepper, garlic powder, and paprika if using.
   Tip: Dry chicken skin crisps better when roasted.
3. Roast the chicken. Place the seasoned chicken breast on a baking tray lined with parchment paper or foil. Roast in the preheated oven for about 25-30 minutes, or until the internal temperature reaches 75°C (165°F) and juices run clear.
   Tip: Use a meat thermometer for best results to avoid under or overcooking.
4. Cook the brown rice. While the chicken roasts, rinse 100g of brown rice under cold water to remove excess starch. In a pot, combine the rice with 240ml (1 cup) of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until water is absorbed and rice is tender.
   Tip: Avoid lifting the lid while rice cooks to keep steam trapped.
5. Cook the mixed vegetables. About 10 minutes before the rice finishes, heat a non-stick pan over medium heat. Add the mixed vegetables with a small splash of water or a teaspoon of olive oil. Cook, stirring occasionally, for 5-7 minutes until vegetables are tender but still vibrant. Season lightly with salt and pepper.
   Tip: If using frozen vegetables, no need to thaw — just cook a little longer.
6. Rest the chicken. Once the chicken is cooked, remove it from the oven and let it rest for 5 minutes. This helps retain juices and keeps the meat tender.
   Tip: Cover loosely with foil while resting to keep warm.
7. Assemble and serve. Plate the cooked brown rice, add the sautéed mixed vegetables on the side, and slice the roasted chicken breast to place on top or alongside. Drizzle any juices from the chicken over the dish for extra flavor.
   Tip: Garnish with fresh herbs like parsley if desired.

Pro tips

• Use a meat thermometer to ensure chicken is perfectly cooked without drying out.
• Rinsing brown rice before cooking removes excess starch and helps it cook fluffier.