Chermoula Chicken & Veggie Risoni

While the veggies are roasting, combine the chermoula spice blend, the salt and 1/2 the Greek-style yoghurt in a medium bowl. Season with pepper. Add the chicken breast and toss to coat. Set aside.

Zest the lemon to get a pinch, then slice into wedges. In a small bowl, combine the lemon zest, a drizzle of olive oil and the remaining yoghurt. Season with salt and pepper and mix well. Set aside. Finely chop the garlic and parsley leaves (reserve some leaves for garnish!).

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken until golden, 2 minutes each side. Transfer the chicken to a second oven tray lined with baking paper and bake until cooked through, 8-12 minutes (depending on thickness). TIP: Don't worry if the chicken chars in the pan, this just adds more flavour!

Wipe out the frying pan, then heat a drizzle of olive oil over a medium-high heat. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the risoni, the water and chicken stock pot. Bring to the boil, then reduce the heat and simmer, stirring occasionally, until the risoni is 'al dente' and the water is absorbed, 10-15 minutes. Stir through the roasted veggies, chopped parsley, baby spinach leaves, any chicken resting juices and a squeeze of lemon juice. Season to taste. TIP: Add an extra splash of water if the liquid is absorbed before the risoni is tender.