Fiery Chicken With Avocado Salsa & Ready-to-Heat Rice

Take your chicken out of the fridge, open the packet and let it air, then cover your chicken breast portion[s] with cling film and bash with a rolling pin until evenly flattened

Add your ground smoked paprika, cayenne pepper (can't handle the heat? Go easy!) and ground allspice to a plate with a generous pinch of salt and a generous grind of pepper and mix it all together

Add the flattened chicken to the plate and turn until well coated

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat

Once hot, add the coated chicken and cook for 5-6 min on each side or until cooked through (no pink meat!) – this is your fiery chicken

Once cooked, remove the pan from the heat and reserve the oil in the pan – this is your spicy oil

Cut your avocado[s] in half lengthways, around the stone[s]

Remove the stone[s] using a spoon, then scoop out the avocado flesh and mash roughly

Peel and finely dice your shallot[s]

Chop your coriander finely, including the stalks

Wash your lettuce, then pat it dry with kitchen paper

Remove the outer leaves and shred the inner core[s]

Add the mashed avocado and diced shallot to a bowl with half the coriander (you'll use the rest later!), your red wine vinegar, a generous pinch of salt and a drizzle of olive oil

Give everything a good mix up – this is your avocado salsa

Squeeze your pouch[es] of cooked white long grain rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two or more pouches, pop them in together but increase the microwave cook time accordingly

Once the rice is cooked, add it to a bowl along with your chicken stock mix, remaining chopped coriander and the shredded lettuce and give everything a good mix up – this is your coriander rice