Mango & Lime Double Chicken Breast, Lime Brown Rice & Pineapple Salsa

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

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

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 large 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 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 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 double chicken

(Doubled your protein? Do this in batches!)

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

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