400g tin cherry tomatoes (or chop cherry ped tomatoes)
250g quick cook microwave rice
Lemon wedges and fresh parsley to serve
Warm half the olive oil in a large frying pan on a medium heat and add the chicken. Stir fry for around 5 minutes until golden and cooked through. Remove from the pan and set aside.
Heat the remaining olive oil in the frying pan on a medium heat and add the garlic, onion, leeks and mushrooms. Cook for a few minutes until the onion begins to soften and then add the peas. Cook for a further 2–3 minutes, stirring occasionally.
Add the salt, pepper, smoked paprika, chilli, thyme and stir to combine before adding the tomatoes.
Finally add the rice and stir through. Simmer for 2–3 minutes before adding the cooked chicken, stir to combine and warm through for a couple of minutes.