• Boil the kettle. Finely chop garlic. In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Cook garlic, until fragrant 1 minute. • Stir in basmati rice, lemon pepper seasoning, the boiling water (11/2 cups for 2 people / 3 cups for 4 people) and a pinch of salt. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

• When rice has 10 minutes remaining, thinly slice cucumber into rounds. • In a medium bowl, combine chicken tenderloins, Nan's special seasoning and a drizzle of olive oil.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. TIP: Chicken is cooked through when it is no longer pink inside.

• Meanwhile, in a medium bowl, combine kalamata olives, cucumber, kale & spinach, balsamic vinaigrette dressing and a drizzle of olive oil. Season to taste. • Divide lemony rice and kalamata olive salad between bowls. • Top with spiced chicken and hummus. Sprinkle over flaked almonds to serve. Enjoy!