Piri-piri chicken with kale rice

Ingredients

• 1 tsp Dried oregano
• 1 tsp Sweet paprika
• 1/2 tsp Dried chilli flakes
• 1/2 Lemon
• 2 x 250g Skinless chicken breasts
• Cooking oil spray
• 100g Ready-chopped curly leaf kale
• 1 Large courgette
• 340g Cooked basmati rice
• 250g Cherry tomatoes

Method

1. 1Mix the oregano, paprika, chilli and lemon zest in a small bowl. Cut each chicken breast horizontally into two thin fillets and sprinkle the spice mixture over the chicken.
2. 2Mist a large nonstick frying pan with cooking spray, add the chicken and cook for 2-3 minutes over a medium heat, or until cooked through.
3. 3Meanwhile, mist a second large nonstick frying pan with cooking spray. Add the kale and courgette and cook over a medium heat, stirring, for 2 minutes until just tender. Add the cooked rice and cook, stirring, for 2 minutes until heated through. Remove from the heat.
4. 4Stir in the tomatoes and lemon juice and season to taste. Serve the chicken with the kale rice and lemon wedges.