Chicken with coriander and pineapple rice

This spicy chicken and rice dish is mixed with fresh herbs and juicy pineapple to give you a flavoursome and filling meal that's ready to eat in just over half an hour

• Serves: 3

• Prep time: 10 mins

• Cooking time: 22 mins

Ingredients

• 4 chicken breast fillets (about 500g)
• 1tbsp Bart Creole spice mix
• 2 x 250g packs steamed pure basmati rice
• 250g pack freshly prepared pineapple (chilled), diced
• 20g pack fresh coriander, finely chopped
• 3 salad onions, trimmed and finely chopped
• 1 green chili, deseeded and finely chopped
• 170g tub salsa (chilled), to serve

Method

1. Preheat the grill to its highest setting. Using a sharp knife, score each chicken breast 3 times. Place the chicken and spice mix in a freezer bag and seal the top. Toss the meat in the spices until evenly coated.
2. Place the chicken under the grill and cook for 6 minutes on each side until the juices run clear when pierced with a sharp knife, and the meat is cooked through.
3. Meanwhile, cook the rice according to pack instructions. Tip into a mixing bowl. Add the pineapple, coriander, salad onion and chilli to the rice, mix and season.
4. Serve the chicken sliced on a bed of the warm rice salad, with some salsa.