Dinner: Caribbean Chicken & Coconut Rice Bowl

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

Drain the sweetcorn. Heat a large frying pan over high heat. Cook corn kernels, 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 frying pan to medium-high heat. Cook chicken, in batches, until cooked through, 3-5 minutes each side (depending on thickness). Meanwhile, to the bowl with the corn, add cucumber, chopped mint, red chilli and 1/2 the tomatoes. Add a drizzle of white wine vinegar and a pinch of salt and pepper. Stir to combine.

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

Slice Caribbean chicken, then reserve 1/2 the chicken for lunch. Divide coconut rice between bowls. Top with remaining chicken. Spoon over the corn salsa to serve.