Apricot Chicken Tray Bake

• 200 g raw chicken breast, cut into 4 cm pieces — Boneless skinless chicken breast, raw
• 130 g cooked brown rice — Cooked long-grain brown rice
• 40 g dried apricots, halved — Unsweetened dried apricots
• 100 g carrots, cut into thin batons — Raw carrots
• 100 g red pepper, cut into strips — Raw red bell pepper
• 15 g pistachios, chopped — Raw shelled pistachios
• 18 g harissa paste — Prepared harissa paste
• 15 g lemon juice — Fresh lemon juice
• 8 g olive oil — Extra-virgin olive oil
• 0.5 g fine salt — Fine salt

Method

1. 1Mix the apricot harissa glazeHeat oven to 425°F. Whisk harissa, lemon juice, olive oil, salt, and 20 g water.425°FLook for: The mixture is even and ready for the next action, with no dry pockets.
2. 2Fold in the dried apricotsFold in the dried apricots and leave them in the glaze for 2 minutes to soften, then lift the apricots onto a clean small plate.2 minLook for: Apricots are glossy and the brick-red glaze is uniform.Safety: Keep the clean glaze separate from raw-chicken surfaces.
3. 3Coat the traySpread the chicken pieces, carrot batons, and red-pepper strips in one layer on a lined sheet pan. Pour the harissa-lemon glaze over them.Look for: Everything is evenly positioned and ready for the next action.Safety: Wash hands after handling raw chicken and use a rimmed pan.
4. 4Toss with clean tongsToss with clean tongs until every piece is coated; keep the softened apricots aside for the turn.1 min 30 secLook for: Every chicken, carrot, and red-pepper piece has a thin red coating with space around it.
5. 5Roast the chicken, vegetables, apricots, and riceRoast the coated chicken, carrots, and red pepper for 16 minutes. Turn every piece, add the softened apricots.16 minLook for: This cooking stage is complete and the food is ready for the next action.
6. 6Place the cooked brown rice with 15 g water in a tightly sealed foil packet o…Place the cooked brown rice with 15 g water in a tightly sealed foil packet on a cleared corner of the pan. Roast everything for 6 to 8 minutes more.8 min · 165°FLook for: The thickest chicken piece reaches 165°F, the carrots are tender, the apricots are plump rather than burnt, and the opened rice packet is steaming at 165°F.Safety: Verify the thickest chicken piece and the reheated rice both reach 165°F; open the foil packet away from your face.
7. 7Rest and build the rice bowlRest the roasted chicken for 5 minutes. Spoon all hot brown rice into a bowl.5 minLook for: This cooking stage is complete and the food is ready for the next action.
8. 8Top it with every chicken pieceTop it with every chicken piece, carrot baton, red-pepper strip, and apricot, then spoon over all harissa-lemon tray juices and scatter all chopped pistachios on top.165°FLook for: The rice is fully covered with the roasted chicken, vegetables, apricots, and glaze while the pistachios remain crisp on top.Safety: Verify the rice reached 165°F before opening its packet, and declare tree nuts.