What You'll Need (Roughly 2 Servings)

• 100g Basmati or Jasmine Rice
• 200ml Water
• Salt
• Freshly Ground Black Pepper
• 2 Boneless Skinless Chicken Breasts
• 1 tsp Dried Oregano
• 1 Tbsp of Paprika (Smoked)
• 1 Tbsp Extra-Virgin Olive Oil (for cooking the chicken)
• 1 Tbsp Butter
• 1 Onion, finely diced
• 3 Garlic Cloves, minced
• 1 1/2 cups Cherry Tomatoes, halved
• 3 cups Baby Spinach
• 1/2 cup Single Cream (or Heavy Cream for a richer sauce)
• 1/4 cup Freshly Grated Parmesan
• Fresh Coriander (for garnish, optional)

Directions to Food (Takes roughly 30-40 minutes)

1. Prepare the Rice:

   • Start by putting 100g of rice and 200ml of water into a pot. Season with salt and pepper. Heat on high until boiling, then reduce the heat to low and cover. Let the rice gently cook for 15-20 minutes until the water is absorbed and the rice is tender. Set aside.

2. Cook the Chicken:

   • Heat a skillet over high heat (takes 1-2 minutes).
   • Flatten the chicken breasts slightly, rub with olive oil, then season with salt, pepper, and oregano on both sides. Cook the chicken for about 2 minutes on each side, until nice grill lines are present.
   • Reduce heat down to low and cook further for another 2-3 minutes each side, depending on the thickness of the chicken.
   • Remove from skillet and place in tin foil.
   • Add water to skillet to deglaze and set aside to keep the liquid.

3. Prepare the Sauce:

   • In a sufficiently-sized pan, add 1 tablespoon of butter and let it melt. Stir in onion, garlic and cook until translucent and fragrant. Add halved cherry tomatoes and season with salt and pepper. Cook until the tomatoes begin to burst.
   • Add the smoked paprika and cook, but do not burn! Once cooked, and to prevent burning, add the deglaze liquid to the pan.
   • Add baby spinach and cook until wilted.
   • Then, pour in single cream and and stir in the grated Parmesan. Bring the mixture to a simmer, but do not let it boil!
   • Add the chicken and simmer until rice is ready and the chicken is fully cooked.

4. Serve:

   • Plate the chicken with the creamy Tuscan sauce, alongside a portion of the seasoned rice. Garnish with fresh coriander if desired.