• Preheat the oven to 220°C/200°C fan/gas mark 7.
• Halve, peel and finely chop half the onion (double for 4p).
• Add oil to a large pot on medium heat. Add the onion. Fry until softened, 4-5 mins. Stir occasionally.
• Add rice, chicken stock and 375ml water (double for 4p). Cover and bring to a boil. Once boiling, reduce heat to low. Cook covered until liquid is absorbed, 12-14 mins.

TIP: If you're in a hurry you can boil the water in your kettle.

• While the rice cooks, peel and halve the carrots lengthwise. Cut into 2cm thick half-moons.
• Zest, then juice the lemon.
• Pat the chicken dry with kitchen paper, then season with salt and pepper.
• Mix the aioli with half the zest in a small bowl.

• Add the breadcrumbs to a dish.
• Coat the chicken in half the aioli mixture. Working with one chicken breast at a time, press both sides into breadcrumbs to coat completely. Carefully shake off any excess breadcrumbs. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
• Heat a drizzle of oil in a large pan over medium-high heat. When hot, add the breaded chicken.
• Fry until golden brown, 1-2 mins per side.

• Transfer the breaded chicken to a lined baking tray.
• Bake in the middle of the oven until cooked through, 12-14 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
• Wipe the pan clean and return to a medium-high heat with a drizzle of oil.

• When the pan is hot, add carrots, honey, 75ml water and 1 tbsp butter (double both for 4p).
• Simmer, stirring occasionally, until carrots are tender and liquid is absorbed, 9-10 mins.
• Remove pan from heat. Add 1 tsp lemon juice (double for 4p).
• Season to taste with salt and pepper. Stir to combine.

• Fluff the rice with a fork, then stir in remaining lemon zest. Season with salt.
• Divide the rice, chicken and carrots between plates.
• Serve remaining aioli mixture on the side, for dipping.