• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Halve snacking tomatoes. Trim and halve green beans. Thinly slice capsicum into strips. Place your hand flat on top of each breast and slice through horizontally to make two thin steaks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook snacking tomatoes, green beans and capsicum, tossing, until just tender, 3-4 minutes. Add garlic paste and cook until fragrant, 1 minute.

• To pan, stir in basmati rice, chargrilled capsicums, chermoula spice blend, the salt, and the boiling water (13/4 cups for 2 people / 31/2 cups for 4 people). Stir to combine, then remove from heat. • Transfer veggie-rice mixture to a baking dish. Cover with foil, then bake for 20 minutes. • Remove from oven and set aside to rest for 10 minutes, covered. • When rice is ready, stir through the butter.

• When rice has 15 minutes bake-time remaining, return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken until cooked through, 3-6 mins each side. In the last 2-3 minutes, add the seasoning and a splash of water, as above. • In the last 2-3 minutes, add garlic & herb seasoning and a splash of water, turning chicken to coat.

• Slice garlic chicken. • Divide rice bake between bowls. Top with chicken. • Drizzle with garlic aioli and sprinkle with flaked almonds to serve. Enjoy!