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 and view the full Food safety at home video.