Portuguese-Style Chicken Strips

While the veggies are roasting, finely chop the garlic. In a medium saucepan, add the brown rice and the water and bring to the boil. Reduce the heat to medium and simmer, uncovered, until the rice is soft, 25-30 minutes. Drain. Add the butter to saucepan and melt over a medium heat. Cook the garlic until fragrant, 1-2 minutes. Return the rice to pan, then add 1/2 the salt and stir to combine. Remove from heat.

While the rice is cooking, slice the lemon into wedges. In a medium bowl, combine the smoked paprika, brown sugar, the remaining salt, remaining garlic, a squeeze of lemon juice, a drizzle of olive oil and a pinch of chilli flakes (if using). Add the chicken breast strips and toss to coat. Set aside.

When the veggies have 5 minutes cook time remaining, heat a large frying pan over a high heat with a drizzle of olive oil. When the oil is hot, cook the chicken until browned and cooked through, 3-4 minutes each side.

TIP: The sugar in the marinade will char slightly in the pan. This adds to the flavour!

Roughly chop the parsley leaves. Stir the parsley (reserving a little for garnish) and a squeeze of lemon juice through the cooked brown rice. Season to taste.