Mediterranean Chicken, Haloumi & Veggie Rice

• To the saucepan, add basmati rice, the water and chicken-style stock powder. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

• Meanwhile, roughly chop baby spinach leaves and kalamata olives. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • In a medium bowl, combine Mediterranean spice blend, a drizzle of olive oil and a pinch of salt. Add chicken steaks, then turn to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • In the last minute of cook time, add the honey and a splash of water, turning chicken to coat. Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. 
• Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate. TIP: The chicken is cooked when it is no longer pink inside.

• Once rice is cooked, stir through baby spinach leaves and kalamata olives until combined.