Succulent Moroccan baked chicken breast with vegetable rice

Sorry if the title sounds a little boring, I'm not feeling creative tonight with titles and names:( As for the dish, well the picture speaks for itself!! This was a 'del-ish-us' meal and  everyone in my family, including the fussy eater, ate every last mouthful, veges and all!! Yes, I too could not believe it! So what did I do?

1 large chicken (skin on )Breast
Tbsp of light olive oil
10 green beans - each bean chopped into 3 pieces
1 red capsicum (any colour can be used) - diced
1 large carrot - diced
2 1/2 cups cooked rice
2-3 ablespoons of Morrocan Spice mix ( spice mix of choice)

Method
1. Mix the teaspoon of oil and 1-2 tablespoons of spice mix depending on size of the chicken breast or how many you want to use. Spread mixture over chicken breast liberally and allow to stand for at least 15 minutes or if you have time for about an hour or so.

2. Put oven on 180C and line small baking tray with foil.

3. Place chicken breast in baking tray and bake for  15-20mins - when chicken is burnt a little on top of skin and crispy. Keep an eye on the chicken as over cooking will cause the chicken to dry out.

*** Please remember that chicken is opaque white when it is cooked. If its is still pink put it back in the oven. Eating pink chicken can cause terrible food poisoning.*******

4. While chicken is cooking, add a little bit of oil in a frying pan. Add carrots first, cook for about 2 minutes until getting almost soft. Then add capsicum and beans.

5. Add cooked rice and then add 2-3 tablespoons of spice mix until combined through and fragrant.

6. When chicken is cooked, allow to stand for up to 5mins.

7. Slice chicken on an angle.

8. Spoon a generous amount of rice on the plate and then top with slices of chicken.

Depending on spice mix used you can add a dollop of youghurt if you wish.

Apologies for small picture, I had to take it on my iphone!


Pantry Ingredients
Rice
Spice mix
Olive oil

chicken breast  - from freezer