Chargrilled Lemon Chicken With Spinach Rice

Place 1 chicken fillet between 2 sheets of baking paper. Lightly pound with a meat mallet or rolling pin until 3cm thick. Repeat with remaining chicken filets. Combine lemon juice, oregano and half the oil in a large bowl. Season. Add chicken and turn to coat. Set aside for 15 minutes to marinate.

To make the spanakopita rice, heat remaining oil in a saucepan over low heat. Add onion and cook for 10 minutes or until softened. Add rice and 2¼ cups water. Cover with lid and increase heat to high. Bring to the boil, then reduce heat to low and simmer for 20 minutes or until rice is almost tender. Add spinach and simmer, covered, for a further 10 minutes or until rice is tender. Remove from heat, stand, covered, for 5 minutes. Fold through ricotta and season.

Meanwhile, heat a chargrill pan over medium heat. Cook chicken for 6 minutes on each side or until lightly charred and cooked through. Transfer to a plate and cover with foil. Allow to stand for 5 minutes then slice into strips. Add broccolini to pan, then cook for 4 minutes on each side or until tender and charred.

Top chicken with mint, and serve with spanakopita rice, broccolini and extra lemon halves.