Mango & Lime Chicken, Lime Ready-To-Heat Rice And Pineapple Salsa

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

Drain your pineapple

Chop the pineapple finely

Tip: Keep the pineapple juice for your smoothies, cakes or marinades!

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 your mango chutney to a bowl with your ground turmeric, the juice of half the 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 thighs to the bowl with the marinade, mix it all together until fully coated and set aside for later – these are your marinated chicken thighs

Add the marinated chicken thighs to a tin foil-lined baking tray (or two!)

Put the tray[s] under the grill for 15-20 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 chopped pineapple 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 pineapple salsa

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

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 to a bowl with the lime zest and remaining sliced spring onion – this is your lime rice

Cut the remaining lime into 1 wedge per person