• Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
• Stir in the rice and chicken stock powder. Bring to the boil. 
• Once boiling, lower the heat to medium, cover and cook for 10 mins.
• Remove from the heat (still covered) and leave aside for 10 mins or until ready to serve (the rice will continue to cook in its own steam).

• Trim carrot. Halve lengthways. Cut into 1cm wide, 5cm long batons.
• Zest and juice lemon.
• Roughly chop parsley.
• Lay chicken on chopping board. Place hand on top. Slice horizontally until there's 2cm left (don't slice all the way through). IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing we use to keep it fresh.

• Mix the aioli and half the lemon zest in a bowl.
• Add the breadcrumbs to a separate bowl with salt and pepper.
• Open the chicken breasts up like a book and coat in half the aioli mixture.
• Working with one chicken breast at a time, press both sides into the breadcrumbs to coat completely.
• Carefully shake off any excess breadcrumbs.

• Place a large pan over medium heat with a drizzle of oil.
• Once the oil is hot, lay the butterflied chicken into the pan and season with salt and pepper.
• Fry until browned and cooked through, 3-6 mins each side.
• Once cooked, transfer to a plate and cover to rest for a couple of mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

TIP: You want the oil to be nice and hot so the chicken fries properly.

• Wipe the pan clean and return to medium-high heat with a drizzle of oil. When the pan is hot, add 1 tbsp butter (double for 4p), carrots, cumin, honey and half the parsley. 
• Fry, stirring occasionally, until carrots are starting to caramelise, 6-7 mins.
• Add 75ml water (double for 4p), pop on a lid and simmer for 6-8 mins, until the water is absorbed and carrots are tender.
• Season to taste with 1 tsp lemon juice (double for 4p), salt and pepper. 

• Fluff up the rice with a fork, then stir through the remaining lemon zest and parsley. Season with salt.
• Arrange the rice, chicken and carrots on your plates.
• Serve the remaining aioli mixture on the side, for dipping.