1

Rub the marinade over the chicken. Set aside to marinate for 15 minutes. Cook the rice to pack instructions, drain, and stir through the lime juice, coriander and season with salt and pepper. Keep warm.

2

Meanwhile, heat a nonstick frying pan and mist with cooking spray. Add the red pepper and cook for 5 minutes until soft, adding a splash of water if needed. Add the mango, spring onions and chilli, along with another splash of water. Season and simmer for 5-10 minutes, or until soft and the water has evaporated.

3

While the rice and vegetables are cooking, heat a nonstick frying pan or griddle pan, then cook the chicken for 12-15 minutes, turning often, so that it is charred on the outside and cooked through and juicy on the inside. Leave to rest for a few minutes before slicing. Serve with the rice and vegetables, with the lime wedges on the side.