This was a crazy Saturday afternoon experiment. While it didn’t turn out Insta-pic perfect, it did make for some fantastic meal prep with minimal washing up.

Ingredients (serves 4) 

• 200g Kent pumpkin
• 2 large sweet potatoes
• 500g mushrooms
• 1 bunch asparagus
• 150g baby spinach leaves
• 4 small chicken breasts
• 1/4 cup reduced salt chicken stock
• 1.4 cup fresh chopped parsley
• 4 fresh basil leaves
• 1 microwave packet of brown, red and wild rice

Method

1. Preheat the oven to 200*C. Lightly spray a baking dish with oil.
2. Wash and chop the pumpkin and potatoes into small pieces and add to the dish. Bake until starting to soften (15-20 minutes).
3. Add the mushrooms, asparagus and chicken breasts to the dish and bake until the chicken is almost cooked through (20 minutes). Add the spinach leaves and herbs and bake for a further 5 minutes until the leaves are wilted.
4. Just prior to serving, cook the rice as per the packet directions and add to the dish.