Tip the rice into a large bowl. Cover with cold water and whisk for 1–2 mins till the water goes cloudy. Drain, rinse and tip back into the bowl. Cover again with cold water. Set aside.

Place the chicken breasts between 2 pieces of baking paper. 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 ½ 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 pith. Finely chop it.

Lift the chicken out of the pan and transfer to a plate. Add the veg to the pan with ½ tbsp olive oil. Season with salt and pepper. Cook for 5 mins till 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 tomatoes. Add 4 tbsp water. Season 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 will run clear when the meat is pierced with a fork).

While the chicken cooks, drain the rice and tip into a small pan. Add 1 tsp turmeric, a pinch of salt and 300ml 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 two warm plates. Top with the chicken and vegetables. Garnish with chopped parsley leaves to serve.