Heat olive oil in a large frying pan and sauté onion and greenpepper for 3 - 4 minutes until just starting to soften.
Add chicken strips and cook a further 5 minutes until just cooked through.
Add stock cube, nutmeg and 1/4 cup water, cook for a minute or two to dissolve the stock cube, then add rice and squash.
Cook another 3 - 4 minutes or until rice is heated through and squash cooked.
Taste and adjust seasoning if needed.
Finish off by adding lemon juice, then stir nuts and seeds through and sprinkle with chopped parsley.
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