Quick, easy with a touch of exotic by adding the pomegranate seeds!
Preheat oven to 400*F/205*C
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.
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.
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.
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