Roasted Veggie, Feta & Rice Traybake on Creamy Hummus
A vibrant mix of courgettes, tomatoes, capsicum, and feta meets hearty cannellini beans and fluffy rice, all baked with a boost of chilli‑garlic flavour. Spoon it over silky hummus for a weeknight dinner that’s as nourishing as it is satisfying.
Ingredients
2 cups short grain rice- 2 small courgettes, sliced in ½ cm thick rounds
- 1 red onion, thinly sliced
- 1 cup cherry tomatoes
- 1 capsicum, thinly sliced
- 1 can Chantal Organics Cannellini Beans
- 4 cups chicken stock
- 3 Tbsp Chantal Organics Chilli & Garlic Tomato Puree
- Cracked black pepper
- Feta, cut into small cubes
- To serve
- Hummus
- Chantal Organics Extra Virgin Olive Oil
- Chantal Organics Basil Pesto
instructions
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Step 1.
Preheat the oven to 190c.
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Step 2.
In a baking dish, add the beans, passata and seasoning. Stir to combine. On top, add the marinated chicken thighs.
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Step 3.
Bake in the oven for 45 minutes.
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Step 4.
While the chicken and beans are cooking, prepare the garlic yoghurt by mixing all the ingredients together. Cover and set aside in the fridge.
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Step 5.
When the chicken and beans have about 5 minutes left, prepare the couscous by adding the stock to the couscous in a bowl, adding hot water (as per pack instructions), and covering the bowl with the plate.
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Step 6.
After a few minutes, use a fork to fluff up the couscous, and cover again until serving.
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To serve
Add a base layer of couscous, top with bean mixture, two pieces of chicken and spoonful of yoghurt sauce. Garnish with pickled red onion and fresh mint.
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Chantal Organics Products used
