Smoky Chicken With Cauliflower Rice & Peas

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Add your chicken to a chopping board

Cover with cling film and bash with a rolling pin until flattened to approx. 1cm thickness

Add most of your ground smoked paprika and half your chicken stock mix to a plate (you'll use the rest later!) with a pinch of salt and give everything a good mix up

Press your flattened chicken onto the plate to evenly coat all over – this is your coated chicken

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat

Once hot, add the coated chicken to the pan and cook for 5-6 min on each side or until browned and cooked through (no pink meat!) – this is your smoky chicken

Tip: Cooking for 4 or more? Use 2 pans!

Whilst the chicken is cooking, combine your mayo with the remaining ground smoked paprika and 1/3 of your cider vinegar (you'll use the rest later!)

Add 1/2 tsp [3/4 tsp] [1 tsp] cold water and a pinch of pepper and stir together – this is your paprika mayo

Heat a pot with a matching lid over a medium heat

Once hot, add your cauliflower rice and cook, stirring often, for 3-4 min or until warmed through

Tip: Add a splash of water if it's looking a little dry!

Once the rice is cooked, add your blanched peas to the pot with the remaining chicken stock mix and a pinch of salt and pepper

Stir it all together, cover with the lid and leave to stand off the heat for 2-3 min or until the peas are warmed through – this is your cauliflower rice & peas

Slice the cooked chicken finely on a clean board