Peri-Peri Double Chicken & 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. • In a medium bowl, combine peri-peri seasoning, 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 oilover 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.

TIP: The chicken is cooked when it is no longer pink inside. TIP: Cook chicken in batches for best results.

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