Caribbean Chicken, Lentil & Coconut Rice Bowl

If you've added chicken breast, cut chicken into 2cm chunks.

----------CCM TEXT---------- • Meanwhile, drain pineapple slices, reserving the pineapple juice. Cut capsicum into bite-sized chunks. • Finely chop garlic. Roughly chop baby spinach leaves. Halve snacking tomatoes. Pick and finely chop mint leaves. • Drain sweetcorn. Drain and rinse lentils. Cut chicken breast into 2cm chunks.

• Heat a large frying pan over high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. • Transfer charred pineapple to a chopping board, then roughly chop.

Cook chicken with corn and capsicum, until browned and cooked through (when no longer pink inside). Continue as above.

----------CCM TEXT---------- • Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken, corn and capsicum, tossing, until chicken is browned and cooked through (when no longer pink inside), 4-5 minutes. • Add the plant-based butter, garlic, mild Caribbean jerk seasoning (see ingredients) and tomato paste. Cook until fragrant, 2 minutes. • Stir in drained lentils and the water (for the sauce). Simmer until thickened, 2-3 minutes. • Stir in baby spinach leaves, and cook, stirring, until wilted, 1 minute.

• While the lentils are simmering, in a medium bowl, combine chopped pineapple, tomato, mint and a dash of reserved pineapple juice.