Mango & Lime Chicken Breast, Lime Rice And Mango Salsa

Preheat the grill to high, then take your chicken out of the fridge, open the packet and let it air

Top, tail and peel your mango[es], stand the mango[es] upright and very carefully slice the flesh away from the stone[s] (if you feel resistance against your knife, it means you are hitting the stone) then dice the mango flesh finely, discarding the stone[s]

Zest half your lime[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter) and cut in half then add the mango chutney to a large bowl with your ground turmeric, the juice of half your lime[s], a generous drizzle of vegetable oil and a generous pinch of salt and pepper, mix it all together – this is your mango & lime marinade

Add your chicken breast portion[s] to the bowl with the marinade, mix it all together until fully coated and set aside for later – this is your marinated chicken breast[s]

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and a generous pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Add the marinated chicken breast[s] to a tin foil-lined baking tray (or two!)

Put the tray[s] under the grill for 16-20 min, turning once half way, or until cooked through (no pink meat!) and nicely charred – this is your mango & lime chicken

Meanwhile, trim, then slice your spring onion[s]

Chop your coriander finely, including the stalks

Slice your red chilli[es] finely

Dice your tomato[es] finely

Add the diced mango to a bowl with half the sliced spring onion (save the rest for later!), the chopped coriander, diced tomato and most of the sliced red chilli (not a fan of spice? Just add a little!)

Drizzle with a little olive oil, season with a pinch of salt and give everything a good mix up – this is your mango salsa

Combine your mayo with a small squeeze of lime juice and a pinch of pepper in a bowl – this is your lime mayo

Once the rice is cooked, add the lime zest and remaining sliced spring onion to the pot

Stir it all together and keep covered until ready to serve – this is your lime rice

Cut the remaining lime into 1 wedge per person