Boil water in a pot, add WH1 pack (Rice bag), and cook for 13 minutes until done.

Heat WH2 pack (Butter, Garlic, Parsley, Lemon Zest, Chilli Flakes) in a pan, add the cooked rice, and toss well until evenly coated.

Heat WH3 pack (Olive Oil) in a pan, add WH4 pack (Chicken), and cook for 4 minutes on each side until done; remove and keep aside.

In the same pan, add WH5 pack (Butter, Garlic), heat briefly, then add WH6 pack (Onion) and sauté until softened.

Add WH7 pack (Spinach Puree) and cook for 1 minute, then add WH8 pack (Cream, Milk) and simmer until slightly thickened.

Add WH9 pack (Parmesan), mix well, return the chicken to the pan and coat with the sauce; plate with the herb rice and serve hot.