• Preheat oven to 220°C/200°C fan-forced. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add risotto-style rice (see ingredients) and stir to coat. Add the water, chicken-style stock powder, garlic & herb seasoning, tomato paste and the brown sugar. Stir to combine and cook until fragrant, 1-2 minutes. • Bring to the boil, then remove from heat. Transfer to a baking dish. • Cover the baking dish tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes.

• While the risotto is cooking, slice courgette into half-moons. • Cut chicken thigh into 2cm chunks. • In a medium bowl, combine chicken, Kiwi spice blend, a drizzle of olive oil and a pinch of salt and pepper.

• Wipe out and return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken and courgette, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove risotto from oven and stir through cooked chicken, courgette and the butter. Stir through a splash of water to loosen risotto if needed. Season to taste. TIP: Chicken is cooked through when it's no longer pink inside.

• In a medium bowl, combine rocket leaves and a drizzle of white wine vinegar and olive oil. Season to taste. • Divide garlicky chicken and courgette risotto between bowls. • Top with rocket salad. Enjoy! Little cooks: Help wash and toss the salad veggies!