Warm brown rice and chicken salad

1 Cook rice in a large saucepan according to packet instructions.

2 Meanwhile, heat 1 tablespoon of the oil in a non-stick frying pan over medium-high heat. Cook chicken breast 4 minutes each side, or until juices run clear and cooked through. Transfer chicken to a plate and drizzle over 1 tablespoon of the lemon juice to rest before slicing.

3 Once the rice has been cooking for 22 minutes, add the broccoli and cook for 3 minutes, or until tender. Drain and return to the pan. Stir in the zucchini, corn and capsicum to combine.

4 Using a fork or whisk, combine in a bowl remaining the remaining oil, the honey, the remaining lemon juice and zest, and any resting chicken juices. Stir in half the chives to combine. Pour the dressing into the pan with the rice mixture and stir to combine. Season with freshly ground black pepper.

5 Divide the rice salad among four bowls and top with chicken, almonds, feta and remaining chives, to serve.