Make a marinade by mixing 20 gm of cooking oil with paprika powder, salt and fresh thyme.
Marinate the chicken breast and allow to rest for 60 minutes.
Heat a thick bottom pan or grill pan, add a little oil and put the marinated chicken with the skin side down first.
Cook well on both the sides.
Dice the carrots and courgettes into 1 cm cubes, heat 5 ml of oil and saute the carrots and courgette dices, sprinkle a little water and cover the pan and cook for 5 minutes, add the packet of cooked rice and grains and cook for approx. 2 minutes.
Remove from heat and season with salt, pepper, lemon zest, lemon juice and chopped parsley.
Serve the grilled chicken with rice, grain salad and a choice of mango chutney or tamarind chutney.