Trim the courgettes, halve them and slice into half-moons. Peel the onion and thinly slice it. Halve the red pepper and scoop out the seeds and membrane. Thinly slice the pepper into strips. Chop the tomatoes into small chunks.

Halve the chilli, scooping out the seeds and membrane for less heat. Finely chop the chilli. Peel the garlic cloves and finely chop them.

Pour 1 tbsp oil into a pan and warm to high. Add the chicken breast mini fillets into the pan and dust with salt and pepper. Fry for 4-5 mins, turning once or twice, till well browned. Scoop the chicken out of the pan onto a plate.

Add another 1 tbsp oil to the pan if needed and slide in the chopped courgettes, pepper, onion, tomatoes, garlic and chilli. Sprinkle in 1 tsp fennel seeds. Fry for 6-8 mins, till softened.

Add the chicken back to the pan. Tip in the risotto rice and stir well to coat the rice in the oil. Crumble in the stock cube and add a pinch of saffron powder. Stir in 500ml boiling water. Bring to the boil, then reduce to a gentle simmer.

Cover the pan with a lid and gently cook for 20 mins, stirring occasionally, till the rice has absorbed the stock and is tender. If the pan starts looking a little dry, add a splash more boiling water.

When the rice is tender, squeeze in the lemon juice. Pick the oregano leaves off their sprigs and fold through the risotto. Taste the rice and add a little more salt if needed. Spoon the chicken and rice into warm bowls and serve.