Heat oven to 200°C (180°C fan, Gas 6). Dice chicken, tomatoes and onion then add a drizzle of oil and the sachet of spices.
Tumble together and spread out onto a large roasting tin and bake for 25 minutes. When the timer goes, add our PERi-PERi cooking sauce and return to the oven for a further 5 minutes (or until cooked through), then squeeze lemon over the chicken.
Squeeze rice in closed pouch and make a 2cm tear at the top. Microwave on high for 2 minutes (700W). Microwaves vary. For microwaves of different wattages, adjust the time accordingly. Chop the parsley and toss half in with the rice.
Place chicken on bed of rice, top with remaining parsley and dig in.