Sticky Glazed Chicken Breast and Chipotle Pilaf

Meanwhile, peel and grate the garlic (or use a garlic press).

Once the onion is golden, stir in the cider vinegar and sugar (see pantry for amount) and allow the vinegar to evaporate, 1 min.

Stir the garlic into the onion and fry for 1 min, then add the rice and stir until coated, 1 min.

Add the vegetable stock paste and water for the rice (see pantry for amount) and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins (the rice will continue to cook in its own steam). 

Meanwhile, sprinkle the lemon & herb seasoning over the chicken and season with pepper.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the chicken and fry until golden brown and cooked through, 2-3 mins each side.

Add the honey (see pantry for amount) and turn the chicken so it's nicely glazed, then remove from the heat. Cover to keep warm. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

Once the rice is ready, fluff it up with a fork and stir in the peas, chipotle paste (add less if you'd prefer things milder) and butter (see pantry for amount). 

Pop the lid back on and allow the peas to heat through, 1 min.

Taste and season with salt and pepper.