In a plate, add seasoning, a splash of olive oil and a little garlic to the chicken cubes. Place aside.

In 1/2 cup  add boiling water and then the chicken stock and mix for an even consistency. Place aside.

Add a wide-rimmed pan to the stove, and turn to a medium heat then add a teaspoon of olive oil. When the pan is hot, add the chicken and the rest of the garlic. Turn the chicken pieces until soft and cooked through.

Add the vegetables and slowly pour the stock in. Mix the pan and place a lid on top, while allowing some steam to escape for 5 minutes.

Ready to serve once chicken is no longer pink in the middle, and the vegetables are soft.

*Add crumbled feta once plated.

Make rice as package instructions or make low calorie rice:

Low Cal Rice

This method has been proven to decrease the total caloric value of rice by 60%. During this process, the carbohydrate is converted into a resistant starch which means our bodies cant break it down and cant be absorbed.

To make this rice, make rice as usual- 2 cups of water to 1 cup of rice. add to pot and boil. The allow to simmer at a medium heat. Add a teaspoon of coconut oil and put allow to cook through.

Once your rice is cooked, put into a fridge friendly container and allow to cool before putting it into the fridge for a minimum of 12 hours. You can reheat the rice when needed.