Caribbean Chicken, Coconut Rice & Corn Salsa for Dinner

While the rice is cooking, finely chop the cucumber. Finely chop 1/2 the tomato. Pick and thinly slice the mint leaves (save some whole leaves for lunch!). Finely chop the long red chilli (if using). Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a large bowl, combine the mild Caribbean jerk seasoning (see ingredients) and a good drizzle of olive oil. Add the chicken and toss to coat.

Heat a large frying pan over a high heat. Drain the sweetcorn. Add the sweetcorn to the pan and cook, tossing, until lightly charred, 4-5 minutes. Transfer to a medium bowl.

TIP: Cover the pan with a lid if the kernels are "popping" out.

Return the frying pan to a medium-high heat. Cook the chicken, in batches, until cooked through, 3-5 minutes each side (depending on thickness). While the chicken is cooking, add the cucumber, chopped tomato, mint, chilli and white wine vinegar to the corn. Season with salt and pepper. Stir to combine.

TIP: The chicken is cooked through when it's no longer pink inside.

Slice the chicken, and reserve two portions for lunch (about 1 cup). Divide the coconut rice between bowls, top with the remaining Caribbean chicken and spoon over the corn salsa.