SPANISH CHICKEN WITH CREAMY HERBED RICE

During summer I love to serve this cold for Sunday lunch, but you can also enjoy it warm – just use warm rice and serve chicken straight from the pan.

SERVES 4

2tbsp plus 2 tsp garlic-infused olive oil 1 heaped tbsp smoked paprika 1 heaped tbsp ground cumin ½tsp ground turmeric Salt and pepper Four 170g boneless, skinless chicken breasts

FOR THE RICE

300g cooked basmati rice 2tsp garlic-infused olive oil 3tbsp olive oil 60ml red wine vinegar 200g gluten-free low-fat yogurt 90g pesto 15g flat leaf parsley 2tbsp finely chopped mint

METHOD

1 Preheat the oven to 180°C (gas mark 4).

2 Combine the garlic-infused oil, paprika, cumin, turmeric, salt and pepper in a bowl. Place the chicken in a large baking dish and rub with about three-quarters of the spice mixture.

3 Bake the chicken for about 20 minutes or until cooked through. Remove from the oven, reserve any cooking juices separately and set aside for 1 or 2 hours.

4 To make the rice, combine all the ingredients in a large bowl and mix together.

5 Combine the remaining spice mix and cooking juices with a little water in a pan and bring to a simmer.

6 Slice the chicken and add the rice, a drizzle of the spicy sauce and a scattering of the herbs.

PER SERVING

593 calories, 47g protein, 35g total fat, 37g carbohydrates, 2g fibre.