Mediterranean Chicken

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the chicken breast and cook, stirring regularly, for 4 minutes or until browned (the chicken will finish cooking in step 5). Remove from the pan and set aside on a plate.

Return the pan to the heat and add another drizzle of olive oil (if needed). Add the brown onion, carrot and celery and cook for 5 minutes, or until the vegetables have softened. Add the garlic and the sweet paprika and cook for 1 minute, or until fragrant. Add the diced tomatoes, tomato paste, 0.5 cups of water, sugar and the chopped basil. Crumble in the vegetable stock cube and bring to the boil. Reduce the heat to low and simmer for 10 minutes, or until thickened. Season to taste with a pinch of salt and pepper.

While the sauce is cooking, rinse the Jasmine rice well. Bring the rice and 6 cups of water to the boil in a medium saucepan over a high heat. Reduce the heat to medium and simmer, uncovered, for 11-12 minutes, or until the rice is soft. In the last 4 minutes of the rice cooking time, add the broccoli. Drain and return the rice and broccoli to the saucepan. Season with a pinch of salt and pepper and cover with a lid to keep warm.

When the sauce has finished cooking, add the chicken breast and any resting juices back into the pan. Stir for 1 minute, or until the chicken is cooked through. TIP: The chicken is cooked when it is no longer pink inside. Remove from the heat.