Zesty Kiwi Chicken with 9-Spice Rice

1Rinse the jasmine rice (1 cup) under cold water (2 cups) until the water (2 cups) runs clear. This helps remove excess starch and prevents the rice from becoming sticky.

2In a medium saucepan, combine the rinsed rice and 2 cups of water (2 cups). Add a pinch of salt and bring to a boil over medium-high heat.

3Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes or until the rice is tender and the water (2 cups) is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.

4While the rice is cooking, prepare the chicken. Season the chicken breasts (2) with salt, pepper, and the 9-spice blend (1 teaspoon) on both sides.

5In a large skillet, heat the olive oil (1 tablespoon) over medium heat. Once hot, add the seasoned chicken breasts (2) and cook for about 6-7 minutes on each side, or until the chicken is cooked through and has a nice golden-brown color. The internal temperature should reach 165°F (75°C).

6Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.

7In the same skillet, add the lemon juice (1 tablespoon) and diced kiwi (1). Stir gently to combine and cook for about 2 minutes until the kiwi (1) is slightly softened and warmed through.

8To serve, fluff the cooked rice with a fork and place a generous portion on each plate. Top with the sliced chicken and spoon the kiwi (1)-lemon mixture over the top.