Quick Caribbean Prawns, Chicken & Coconut Sauce

• Meanwhile, thinly slice capsicum. Zest lemon to get a good pinch, then slice into wedges. Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook trimmed green beans and capsicum, tossing, until tender, 4-5 minutes.
• Stir in lemon zest, then transfer veggies to a bowl. Season with salt and pepper to taste and cover to keep warm.

• Return frying pan to high heat with a drizzle of olive oil.
• When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook peeled prawns and half the mild Caribbean jerk seasoning, tossing, until prawns are pink and starting to curl up, 3-4 minutes. Transfer prawns to a bowl.
• Return pan to medium-high heat with a drizzle of olive oil. Cook remaining garlic and mild Caribbean jerk seasoning, stirring until fragrant, 1 minute.
• Stir through coconut milk and simmer until slightly thickened, 2-3 minutes. Remove from heat, then stir through a squeeze of lemon juice. Season.