Or Chicken with Oranges to you and me! If you want a taste of summer holidays while sitting at home then this is the dish for you….. tender chicken with a crispy coat and fragrant rice combined with fresh orange.

Serves 4

Low calorie cooking spray

4 chicken breasts35g plain flour

Seasoning

30g plain flour

1 red onion, sliced finely (I used a mandolin)

2 large oranges (1 1/2 juiced and the remaining half sliced thinly)

100g pitted mixed olives

300g basmati rice

Pinch of saffron

Before you start, cover you chicken breasts with baking parchment and pound them (using a steak hammer or a rolling pin) until they’re about 2cm thick. This is ensure even cooking throughout.

Season the chicken with salt and pepper and then lightly coat in flour.

Spray a large non stick pan with cooking spray and place over a medium high heat.

Cook the chicken 3 or 4 minutes or until browned, turning once and browning the other side until cooked through and then transfer to a plate.

(Get your rice cooking too at this point, adding the pinch of saffron to the cooking water)

Spray the pan with some more cooking oil and reduce the heat to medium, add the red onion and cook for a couple of minutes until it’s translucent and starting to caramelise.

Squeeze the juice of 1 1/2 of the oranges into the pan and add the sliced orange, the olives and 60ml of water and bring to the boil, reduce heat back to a simmer and return chicken to skillet. Cook 3 minutes. Scraping any browned, gooey bits off bottom of pan (the best bits for flavour!)

Check the rice is cooked, drain and add to the serving dish. Add the chicken on top and pour over all the juices, onions, oranges and olives.

Serve with green beans or other green vegetables.