To prepare à la carte:
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Place 28 g of olive oil in a heated, non-stick saute pan. Season one chicken breast with salt and pepper and place in pan skinned-side down. Cook until golden brown. Turn chicken over and sprinkle 1 tsp. of citrus grill seasoning on top of the cooked side of the chicken. Place in a heated 176o C (350o F) oven. Cook 10-12 minutes or until cooked through. 2] Place 28 g of olive oil in a heated nonstick saute pan. Add 42 g of rapini and 28 g of red pepper to the pan. Saute over medium-high heat. Add 28 g each of fennel, mushrooms, spinach and olives. Season to taste with salt and pepper. Toss pan. Cook until just warmed through. 3] Ladle 56 g of warmed chicken gravy onto a warmed serving plate. Place 170 g of warmed basmati rice in the center of the plate. Spoon vegetable mixture on top of the rice. Slice chicken on a bias. Fan out across the top of the vegetables. Sprinkle 1 tsp. of chopped parsley over the top of the chicken.