Preheat the grill to medium-high. Brush the chicken breast with a little olive oil.
Heat 1 tablespoon of olive oil in a heavy-based non-stick frying pan over medium heat. Add the onion and cook for 3 minutes, stir in the cinnamon, cumin and tomato purée, and cook for 2 minutes more.
Add the rice and stir to coat with the oil and spices. Stir in the stock, bring to a simmer and cook, stirring regularly to prevent sticking, for 20-25 minutes.
Meanwhile, grill the chicken for 10 minutes or until cooked through with no pink showing, turning once. Cut into bite-sized pieces. Stir into the rice with the broad beans and 1 tablespoon of the parsley. Cook for a further 3 minutes, stirring in the boiling water a little at a time, until the rice and beans are cooked and the water is absorbed.
Stir the remaining parsley and the pumpkin seeds and serve.
*Inspired by Lee C. featured in the Realfood Cookbook
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.