• Before starting, preheat the broiler to high. Wash and dry all produce.
• Core, then cut pepper into 1/4-inch pieces. 
• Line a baking sheet with foil. 
• Pat chicken dry with paper towels. Cut into 1-inch-pieces.
• To the prepared baking sheet, add chicken, half the Smoked Paprika-Garlic Blend and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
• Broil in the middle of the oven for 4-5 min, until opaque. (NOTE: Chicken will finish cooking in the next step.)

• Meanwhile, to a small microwavable bowl, add half the garlic spread. Microwave for 30 sec-1min, until melted. 
• Whisk in piri piri sauce. Set aside. 
• Once chicken has broiled for 4-5 min, flip and brush with piri piri butter mixture. Broil for another 4-5 min, until cooked through.**
• Meanwhile, heat a large non-stick pan over medium-high. 
• When hot, add remaining garlic spread and 1/2 tbsp (1 tbsp) oil, then swirl the pan to melt.
• Add peppers, peas and remaining Smoked Paprika-Garlic Spice Blend. Cook for 2-3 min, stirring occasionally, until peppers are tender-crisp. Season with salt and pepper. 

• Meanwhile, massage the pouch of rice to separate grains. Heat rice in the microwave for 2 min, as indicated on the back of the package. (NOTE: If you don’t have a microwave, stir-fry rice in a hot non-stick pan with a splash of water for 3 min, until heated through.)
• Add rice to the pan with veggies. Cook for 2-3 min, stirring often, until slightly crispy. Season with salt and pepper. 

• Divide rice pilaf between plates.
• Top with chicken. 
• Drizzle any sauce from the baking sheet over chicken . 

If you've opted to get chicken breasts, pat chicken dry with paper towels, then cut into 1-inch pieces. Prepare and cook in the same way the recipe instructs you to prepare and cook diced chicken.