What You'll Need (Roughly 2 Servings)

• 1 Onion
• 150-300g Tenderstem broccoli.
• 2 Large Chicken Breast (Approx. 500g)
• 3 Garlic Cloves
• 1 Lemon.
• Fresh Ginger Root
• Fresh Coriander
• 100g of Rice.
• 300g Chestnut Mushrooms
• Salt
• Black Pepper
• 1 Tbsp Paprika (Smoked and Unsmoked)
• 1 Tbsp Rosemary.
• 1 Tbsp Thyme.
• 1 Tbsp Piri Piri Seasoning.
• Walnut or Peanut oil.
• Soy sauce.

Directions to Food (Takes roughly 20-30 minutes)

1. Start by putting 100g of your chosen rice and 200ml of water into a pot. Season with chopped coriander, salt and pepper. Heat on a high heat until boiling and then turn the heat right down to let the rice gently cook. Leave alone for 15-20 minutes until dry. If the pot begins to boil over, turn the heat down more and remove the lid until settled.
2. Next, heat a cast-iron or aluminium griddle pan on high. Flatten your whole chicken breast and season with salt and pepper on both sides. Place the chicken breast into the pan and cook for 1.5 minutes on each side. After both sides have been cooked, season with Piri Piri salt, thyme, rosemary and squeezed lemon juice and cook for an additional 30 seconds each side. Then pour 100-150ml of water into the griddle pan and cover (important). Place on the back burner on a low heat until cooked (roughly 10 minutes). Once finished, let rest for 5 minutes off the heat in a seperate place.
3. Dice onions and cook in a large round pan and cook until translucent. Add diced mushrooms, minced garlic and minced ginger and cook further for another 5 minutes. Add the rice and mix well together. Add Paprika, Smoked Paprika, Walnut oil, and cook for 30 seconds. Add roughly 50-100ml of soy sauce (or to taste) and fry until at a desired texture.
4. Whilst letting the chicken rest, add 50ml of water to the griddle pan and heat on a high heat. Add all of your tenderstem broccoli and cover until cooked (5 minutes).
5. Slice chicken breast and place on plate. Then add whole tenderstem broccoli and portions of rice.