• In a medium saucepan, heat a drizzle of olive oilover medium heat. • Cook carrot, stirring occasionally, until softened, 4-5 minutes. • Add garlic paste and cook until fragrant, 1-2 minutes.

• To the saucepan, add basmati rice, the water and chicken-style stock powder. Stir then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

• Meanwhile, roughly chop baby spinach leaves and kalamata olives. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine peri-peri seasoning, a drizzle of olive oil and a pinch of salt. Add chicken steaks, then turn to coat.

• In a large frying pan, heat a drizzle of olive oilover medium-high heat. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • In the last minute of cook time, add the honey and a splash of water, turning chicken to coat. TIP: The chicken is cooked when it is no longer pink inside. TIP: Cook chicken in batches for best results.

• Once rice is cooked, stir through baby spinach leaves and kalamata olives until combined.

• Slice chicken. • Divide garlic rice between bowls. Top with peri-peri chicken and hummus. • Crumble over fetta cubes to serve. Enjoy!