1. Grate lemon zest and combine with 2 tbsp olive oil, 1 tsp oregano, salt and pepper. Slash chicken and toss in marinade to coat.

2. Slice leek and cook in a saucepan with 1 tbsp oil (or butter) for 2-3 minutes, or until softened. Add 2 crushed garlic cloves and 1 crumbled stock cube along with rice. Cook, stirring, for 1 minute.

3. Add 1.5 x water to rice (see notes). Rinse, trim and chop spinach and add to rice. Cover and simmer over low heat for 15 minutes, or until water has absorbed.

4. Slice paprikas. Heat a frypan and cook chicken, skin-side down for 3-4 minutes. Turn over, add sliced paprikas and cook for a further 3-4 minutes, or until chicken is cooked through. Finish with a squeeze of 1/2 lemon.

5. Top the rice with grated parmesan and chopped parsley. Slice chicken and serve with paprikas, rice and remaining lemon cut into wedges

Notes:
Use the empty rice tub to measure 1.5 x with water and add to rice. Be sure to cook over very low heat and add more water if you need it.

lemon 1
chicken breast fillets (skin on) 600g
leek 1/2
basmati rice 300g
english spinach 1/2 bunch
paprikas 2
parmesan 50g
parsley 1/3 bunch

From your pantry:
olive oil, oil / butter (for cooking), salt, pepper, garlic cloves (2), stock cube (of choice), dried oregano