53g protein, 17g fat, 39g carbs
150g fresh chicken breast (or use a vegetarian chicken replacement), sliced in half (“butterfly”)
10g lemon & thyme seasoning
2 tsps organic olive oil
35g white or wholegrain basmati rice (dry weight)
2 vine tomatoes, left whole
60g fresh spinach
12 black olives, sliced finely
1) Preheat oven to 175˚C/350˚F. Place a large sheet of foil on a baking tray. Place the chicken on the foil and sprinkle on the lemon and thyme seasoning. Season with salt and pepper if you wish and drizzle over the olive oil. Cook for around 15-20 minutes until the chicken is cooked through.
2) Meanwhile, bring a saucepan of lightly salted water to the boil. Reduce to a simmer, and add the rice. For timings, follow pack instructions (note: wholegrain rice takes longer than white rice). If using white rice, avoid stirring too much as this can cause the rice to become too sticky. When rice is cooked, drain and leave for 2-3 minutes to stand.
3) When the chicken is cooked, add the tomatoes to the baking tray with the chicken and cook for 3-4 minutes.
4) Steam the spinach for 1-2 minutes. Mix the olives with the rice. Serve.