Caribbean Chicken Roast Veggie Toss for Dinner

While the veggies are roasting, cut the green capsicum into 2cm chunks. Finely chop the garlic (or use a garlic press). Roughly chop the coriander. Slice the lime into wedges. Grate the carrot (unpeeled). Drain and rinse the red kidney beans (see ingredients list).

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, add the green capsicum, garlic, carrot, 2 tsp mild Caribbean jerk seasoning and the salt and cook, stirring, until the veggies have softened slightly, 3-4 minutes. Add the red kidney beans and cook, stirring, until softened, 2-3 minutes. Add the microwavable basmati rice and stir to coat. Transfer to a large bowl.

Cut the chicken breast into 1cm-thick strips. In a medium bowl, combine the chicken strips, the remaining mild Caribbean jerk seasoning and a drizzle of olive oil. Wipe out the frying pan then return to a high heat with a drizzle of olive oil. When the oil is hot, add 1/2 the chicken and cook, tossing regularly, until browned and cooked through, 3-4 minutes. Transfer to a bowl and repeat with the remaining chicken. TIP: Don't worry if your chicken chars while cooking, it adds to the flavour! Reserve two portions (1 cup) of the chicken for lunch.

When the corn is cool enough to handle, slice the kernels from the cob. In a large bowl, combine the vinegar, olive oil (1 tbs for 2 people / 2 tbs for 4 people) and a pinch of salt and pepper. Add the corn kernels, baby spinach leaves, red capsicum and sweet potato and toss well to combine. Divide between bowls and top with the Caribbean chicken strips and lime wedges (reserve two wedges for lunch!). Sprinkle with coriander.