Serves 2

1 tbsp olive oil

2 tsp of chilli flakes

3 cloves of garlic finely grated

2 limes juiced

2 tsps smoked paprika

1 tsp dried basil

2 tsps dried oregano

Pinch of salt & pepper

1 tbsp Worcestershire sauce

2 chicken breasts

200g brown rice

300ml reduced fat coconut milk

100ml water

1 lime juiced

Handful of frozen peas

2 spring onions sliced thinly

Pop your oil, chilli, garlic, lime juice, paprika, salt, basil, Worcester sauce, pepper, oregano and 1 tbsp of olive oil into a freezer bag, score the tops of your chicken breasts and put into the bag. Massage all over your chicken and pop in the fridge to marinade over night.

Preheat your oven to 180 degrees.

Remove your chicken from the bag and pop onto a baking tray and cook for 25 minutes or so until cooked through.

While your chicken is in the oven, pop your rice, coconut milk and water in a saucepan and bring to the boil. Cover with a lid and cook on a low/medium heat for 25 minutes or so. (Take your chicken out of the oven and cover in foil to rest)

Pop in your peas, lime juice and spring onions and cook for a further 2 minutes with the lid on. (make sure it doesn’t completely dry out and if so, pop a little more water or coconut milk in.)

Pop your rice on 2 plates, slice your chicken breasts and pop on top. Drizzle over and chicken juices from the oven tray and pop a lime wedge on to serve.