Tip the rice into a large bowl. Cover with cold water and whisk (you can use a fork) for 1-2 mins till the water goes cloudy. Drain, rinse under cold water and tip back into the bowl. Cover again with cold water. Set aside.
Place the chicken breasts between 2 pieces of cling film. Bash a few times with a rolling pin to even them out a little so they’re roughly 1cm thick.
Warm a deep frying pan or shallow casserole dish for 1 min. Add 1 tbsp olive oil and the chicken breasts. Fry over a medium heat for 3-4 mins till golden. Flip and fry for another 3-4 mins.
While the chicken fries, peel and finely chop the onion. Trim the ends off the courgette and dice it. Halve the red pepper, then scoop out the seeds and white bits. Finely chop it.
Lift the chicken out of the pan and put on a plate. Add the onion, courgette and red pepper to the pan. Season with salt and pepper. Cook for 5 mins till soft and glossy, stirring occasionally.
While the veg sweat, dice the tomatoes. Peel and crush or grate the garlic. Finely chop the parsley stalks (keep the leaves for later).
Stir in the garlic, parsley stalks and diced tomatoes. Add 4 tbsp water. Season well with salt and pepper. Slide the chicken back in. Cover and gently cook over a medium-low heat for 15 mins till the chicken is cooked all the way through (the juices should run clear when pierced with a skewer).
While the chicken cooks, drain the rice and tip into a small pan. Add 1 tsp turmeric, a pinch of salt and 150ml boiling water. Cover, bring to the boil, then turn the heat right down and simmer for 8 mins till the water is absorbed.
Take the rice off the heat and set aside, lid on, for 5 mins to finish cooking. Fluff with a fork then spoon onto 2 warm plates. Top with the chicken and vegetables. Garnish with chopped parsley leaves to serve.