Ingredients

1 cup/250mL Dainty Basmati Rice

1 small head Broccoli, cut into florets

3 or 4 Chicken Breats, skinless and boneless

6 tbsp Plain Greek Yogourt

2 tsp. ground Turmeric

1 Lemon

Optional: Seeds of 1 Pomegranate

Salt & Pepper

Basmati

Preparation

Step 1

Preheat oven to 400*F/205*C

Step 2

Cut each chicken breast into 4 strips and place in a bowl, along with the yogurt, turmeric, zest of 1 lemon and juice from ½ the lemon. Season generously with salt and pepper and stir to combine.

Step 3

Place the Dainty Basmati Rice in a medium sized deep-ish frying pan. Pour in 2 cups water and bring to a simmer over medium high heat. Scatter the broccoli florets around and top with the chicken. Drizzle a bit of olive oil on top and place in the oven. Allow to cook for 15-20 minutes, or until the rice has absorbed all the water.

Step 4

Remove from the oven and allow to cool a couple minutes before scattering the pomegranate seeds over top. Serve warm with lemon wedges to squeeze over top.