Lemon Chicken with Spinach and Dill Rice

Cut chicken breast in half horizontally to create two thinner pieces. Crush garlic. Zest lemon. Place chicken, garlic, 1/2 the lemon zest, cumin, 20ml (1 tablespoon) oil, salt and pepper in a bowl and stir to coat. Set aside.

Thinly slice spring onions. Wash spinach and roughly chop stems and leaves. Heat remaining oil in a saucepan over medium-low heat. Add spinach and spring onion and cook for 3-4 minutes or until soft.

Add remaining lemon zest and a pinch of salt to pan with spinach and cook, stirring, for 30 seconds or until fragrant. Add rice and stir to combine.

Crumble stock cube and add to saucepan with 310ml (1 1⁄4 cups) cold water and bring to the boil. Reduce heat to low and cover with a lid. Cook for 15 minutes until cooked through. Set aside, covered, for 5 minutes. While rice is cooking, continue with step 5.

Heat a frypan over medium heat. Add chicken and cook for 3–4 minutes each side or until cooked through. Set aside and keep warm until rice is ready.

Slice chicken. Finely chop dill. Juice 1/2 the lemon and cut remaining lemon into wedges. Crumble feta and add to the rice with the lemon juice, most of the dill, salt and pepper. Divide rice between bowls and top with chicken and remaining dill. Serve with lemon wedges.