Preheat your oven to 220°C/200°C fan/gas mark 7.

Halve the bell pepper and discard the core and seeds. Slice into thin strips. 

Peel and grate the garlic (or use a garlic press). 

Lay the chicken onto one side of a large baking tray. Drizzle with oil, sprinkle over half the garlic and season with salt and pepper. Rub to coat. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

When the oven is hot, roast on the top shelf until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Meanwhile, pop a deep saucepan (with a tight-fitting lid) on medium-high heat.

Melt in the butter (see pantry for amount). Once hot, add the remaining garlic and stir-fry for 1 min. 

Stir in the rice and cook until coated, 1 min. Add the chicken stock paste and water for the rice (see pantry for amount) and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave or until ready to serve (the rice will continue to cook in its own steam).

When the chicken has been roasting for 10 mins, remove the tray from the oven. Drizzle over the honey (see pantry for amount) and turn to coat.

Pop the sliced pepper and baby plum tomatoes alongside the chicken. Drizzle with oil and season with salt and pepper, then toss to coat.

Return to the top shelf to roast for the remaining time, 15-18 mins.

When everything's ready, drizzle the pesto over the veg and chicken. Toss to coat.

Taste and season with salt and pepper if needed.

Once the rice is cooked, fluff it up using a fork, then share between your bowls.

Top with the pesto chicken and veg, spooning over all the juices from the tray.