Smoky chicken & spring rice

What you need

Ingredients

Measured for 2 servings.

• 300 gskinless chicken breast, sliced
• 120 gbasmati rice, rinsed
• 1red pepper, sliced
• 120 gfrozen peas
• 120 gplain Greek yogurt
• 1 tspSmoked Paprika
• 1lime, zest and juice

Make it

Method

1. 01

   Rinse the basmati rice in a sieve. Put it in a small saucepan with 240 ml water, bring to a boil, cover, then cook on the lowest heat for 10–12 minutes. Add the frozen peas for the final 3–4 minutes; remove from the heat and rest, covered, for 5 minutes before fluffing.

2. 02

   Rub the sliced chicken with smoked paprika and the lime zest. Sear in a hot non-stick pan for 5–7 minutes, turning once, until the thickest piece reaches 74°C. Transfer to a clean plate for 3 minutes.

3. 03

   Cook the red pepper in the same pan for 2–3 minutes until just tender. Stir half the lime juice into the yogurt, then divide the rice and peas, chicken and pepper between 2 bowls; finish with the lime yogurt.