Ginger Baked Chicken

Steps

1. oven to 220°C. Bring a full kettle to the boil. Line an oven tray with baking paper.
2. Combine rice, water and a good pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid during cooking.
3. While rice is cooking, prepare the vegetables. Finely dice broccoli florets; roughly chop spinach; remove core and seeds from capsicum and finely dice. Place broccoli in a medium, heat-proof bowl and cover with boiling water. Leave for 2-3 minutes, until bright green and tender, then drain well.
4. When rice has 10 minutes steam time remaining, prepare chicken. Pat dry with paper towels and lay in a single layer on prepared tray. Season with salt. Spread over coriander ginger pistou and sprinkle with sesame seeds. Bake for 6-8 minutes (depending on thickness), or until just cooked through.
5. In a large bowl, mix all vinaigrette ingredients together.
6. Fluff up rice with a fork and toss in bowl with vinaigrette, along with broccoli, spinach and capsicum. Season to taste with salt and pepper, if required.
7. divide broccoli, spinach and capsicum rice between plates. Top with coriander ginger-baked chicken. Drizzle over any chicken resting juices and sprinkle over chilli (if using).