Pesto Chicken & Broccoli Rice Bowl

a) Heat a drizzle of oil in a large frying pan on medium-high heat. Lay the breaded chicken into the frying pan. Cook until browned, 3-4 mins each side.

b) Transfer the chicken to a baking tray, then drizzle over the honey (see pantry for amount). 

c) Roast on the top shelf of your oven until the chicken is cooked, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) Meanwhile, boil a half-full kettle. Pour the boiled water into a large saucepan with 0.5 tsp salt on high heat. Halve any large broccoli florets.

b) When the water is boiling, add the broccoli and cook until tender, 4-6 mins.

c) Once cooked, drain the broccoli in a colander and return to the pan, off the heat. 

a) Cook the rice according to pack instructions.

b) While the rice cooks, mash the broccoli with a potato masher.

c) Zest and cut the lemon into wedges.

d) Stir the rice, peas, half the lemon zest and 2.5 sachets of the pesto through the mashed broccoli.

a) In a medium bowl, combine the olive oil for the dressing (see pantry for amount) and the remaining pesto.

b) Squeeze in lemon juice from half the lemon wedges.

c) When you're ready to serve add the rocket to the pesto dressing and toss to coat.