A spicy, smoky midweek dinner - filling, quick and healthy.
Preheat the oven to 180 degrees. Slice all the veg into thick slices or chunks and place on a baking tray, leaving a gap in the middle.
Add the chicken breast to the tray. Spray with cooking spray or an oil mist.
Put the tinned tomatoes over the chicken so it's covered, then season the whole tray with salt and pepper.
Sprinkle the fajita spice mix over the vegetables and tomato covered chicken, then put in the oven. It should take around 20 minutes to cook - slightly longer if you have a large chicken breast. You can flatten or butterfly the chicken prior to adding it to the tray if it's very thick and this will reduce the cooking time.
Rinse the rice and then place in a pot and add enough water to sit about 1cm from the top of the rice. Add the turmeric to the water and season with salt and pepper. Put it on a medium heat to simmer - this will take around 10-15 minutes for white rice.
Check the vegetables partway through cooking - you might want to stir them around the tray a little. When the rice is fluffy and the chicken and vegetables are cooked, serve together. You might add some cheddar cheese and plain yoghurt or sour cream...maybe even some guacamole.