I love dinners that come together from just the fridge and store cupboard, which is how this recipe came about. Succulent chicken breast, left over veggies in the fridge at the end of the weekend and store cupboard staples, like rice, herbs and spices.

This recipe also reheats very well in the microwave making it a great meal to make on Sunday and enjoy on Monday after a busy day at work.

Serves 4

2 large chicken breasts, trimmed and cut into bite sized pieces

Large onion, chopped

2 peppers, de-seeded and chopped

350g long grain rice

600ml chicken stock

Low – calorie cooking spray

Handful of cherry tomatoes, cut into quarters

1 large carrot, peeled and finely chopped

100g green beans, trimmed and cut into small chunks.

1tsp lazy chilli

Salt and freshly ground black pepper

1tsp ground cumin

1tsp ground coriander

1tsp dried mixed herbs

Method

Heat a non – stick lidded saucepan spray with low – calorie cooking spray, add the chicken pieces, cook for 10 minutes, stirring occasionally. Add the onion, cook for another 5 minutes add the spices and rice and cook for 2 minutes, add the stock, stir, put the lid on and leave for 10 minutes.

Add the peppers and carrot, cook for further 5 minutes. Finally add the tomatoes and green beans. Cook for the last 5 minutes, stir and serve.

Really tasty, simply and only one pot to wash up.