1

Toast the quinoa in a small pan set over a medium heat for 5 minutes, stirring constantly, until dry and fragrant. Stir in 375ml water and season well. Bring to the boil over a high heat, then reduce the heat to low and simmer, covered, for 15 minutes, until the liquid is absorbed and the quinoa is tender. Remove from the heat and let stand for 5 minutes before fluffing up the quinoa with a fork. Transfer to a large bowl and let cool slightly.

2

Meanwhile, put the chicken between two pieces of clingfilm and use a rolling pin to flatten to a thickness of approximately 1cm. Rub the jerk seasoning into the chicken then season well and mist all over with cooking spray. Mist a large nonstick griddle pan with cooking spray and set over a medium-high heat. Griddle the chicken for 5 minutes on each side, thentransfer to a plate and let rest for 5 minutes – you may need to do this in batches.

3

To make the salad dressing, whisk together the lime juice and olive oil, then season to taste and stir in the zest and onion.

4

Add the mango, pepper, herbs and spring onions to the quinoa. Drizzle over the dressing and toss to combine. Divide between plates, scatter over the extra coriander and serve with the chicken and lime wedges on the side.