Easy Garlic Chicken Breast & Rice Bake

• To the veggie pan, stir in basmati rice, semi-dried tomatoes, vegetable stock powder and the boiling water (1 1/2 cups for 2 people / 3 cups for 4 people). Bring to the boil, then remove from heat. • Transfer the veggie-rice mixture to a baking dish. Cover with foil, then bake for 20 minutes. • Remove from oven and set aside to rest for 10 minutes, covered. • When the rice is ready, stir through the butter.

Little cooks: Under adult supervision, help stir the butter through the rice. Be careful, the dish is hot!

• When the rice has 15 minutes bake-time remaining, return frying pan to medium-high heat with a drizzle of olive oil. • Place your hand flat on top of each breast and slice through horizontally to make two thin steaks. • Cook chicken breast, turning occasionally, until browned and cooked through (no longer pink inside), until cooked through, 3-6 mins each side. • In the last 2-3 minutes, add chermoula spice blend and a splash of water, turning chicken to coat.