Spiced Chicken Breast

Thinly slice the onion. Trim the beans and cut into 4cm lengths. Crush or finely chop 2 garlic cloves. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets.

Heat 1 tbs olive oil in a medium deep frypan over medium heat. Cook the onion, stirring, for 3-4 mins until softened. Add the garlic, rice and half the Moroccan seasoning and cook, stirring, for 30 secs or until fragrant. Season with salt and pepper.

Add 300ml water to the rice mixture and bring to the boil. Reduce the heat to medium-low and cook, covered, for 10 mins. Stir in the beans, then increase the heat to medium and cook, covered, for 2 mins or until the rice and beans are tender. Remove the pan from the heat and stand, covered, for 5 mins.

Meanwhile, combine the remaining Moroccan seasoning and 2 tsp olive oil in a large bowl and season with salt and pepper. Add the chicken and turn to coat. Heat a medium frypan over medium-high heat. Cook the chicken for 2-4 mins each side until browned and cooked through. Remove from the pan.

Thinly slice the chicken. Divide the pilaf among bowls, top with the chicken and a dollop of yoghurt, then season with salt and pepper. Enjoy!

Like it herby? If you have some on hand in the crisper drawer or veggie garden, scatter over some mint or parsley leaves before serving for a burst of freshness.