Lemon Chicken with Spinach and Dill Rice

Cut chicken in half lengthways, place in a large bowl and drizzle with 20ml (1 tablespoon) oil. Crush garlic cloves, set half aside and add remaining half to bowl with cumin, salt and pepper. Finely zest lemon, set half aside and add remaining zest to bowl. Stir to coat chicken and set aside to marinate.

Thinly slice spring onions. Wash spinach and slice stems and chop leaves. Place spinach in a saucepan over medium-low heat. Add remaining oil and spring onion and cook, stirring, for 3–4 minutes or until softened.

Add reserved garlic and a pinch of salt to pan with spinach and cook, stirring, for 2–3 minutes or until spinach has wilted. Add rice and stir to combine.

Add reserved lemon zest to pan. Crumble in stock cubes, add 310ml (11⁄4 cups) cold water and bring to a simmer. Cover with a tight-fitting lid, reduce heat to low and cook for 15 minutes or until rice is tender. Set aside, covered, for 5 minutes.

While rice is cooking, heat a non-stick frypan over medium heat. Add chicken and cook, in batches, for 3–4 minutes each side or until cooked through. Set aside and keep warm until ready to serve.

Slice chicken. Finely chop dill. Juice half the lemon and cut remaining lemon into wedges. Remove lid from rice and fold through most of the dill and the lemon juice. Crumble in feta and season with salt and pepper. Divide rice between plates, top with chicken and scatter with remaining dill. Serve with lemon wedges.