Waitoa Honey & Rosemary Butterfly Chicken
2 corn cobs
2 red capsicums
2 yellow capsicum
3 zucchini, sliced lengthways
3 tablespoons Olivado oil
2 tablespoons thyme leaves
2 x 250g pouches Sunrice Rice & Quinoa mix, heated
Chopped parsley to serve
Cook the chicken in a barbecue with a closed lid for 1 hour or until cooked.
In a large bowl toss together the corn, capsicums, zucchini, thyme and olive oil and season well with salt and pepper.
While the barbecue is medium hot. Place the vegetables on the grill and barbecue for about 15 minutes, turning once and removing any if they get too cooked.
Slice the corn from the cob and cut the other vegetables into bite sized pieces and combine in a bowl with the rice & quinoa mix. Place on a large serving platter and top with the chicken, pouring over any juices. Scatter with parsley if desired.