Chicken & Mango Salad

Meanwhile, trim the spring onion and slice thinly. Trim then coarsely grate the carrot (no need to peel). Zest the lime and cut into wedges. Roughly chop the coriander (stalks and all). Halve the chilli lengthways, deseed and slice thinly. Using a peeler, peel the mango then stand it upright on a chopping board. Slice down either side of the stone to give you two 'cheeks'. Slice any remaining flesh from the stone, then chop the mango into 1cm pieces. Discard the stone.

Make the marinade in a mixing bowl by stirring together half the lime zest, half the coriander, half the honey, a pinch of salt and a little drizzle of olive oil. Lay a chicken breast on the chopping board, place your hand flat on top and slice into it from the side (being careful not to slice all the way through). Open it up like a book. Repeat for the other breast(s). Pop them into the bowl with the marinade.

Rub the marinade all over the chicken to coat. Transfer to a baking tray and pop under the grill for 8-10 mins. IMPORTANT: Remember to wash your hands and equipment after handling raw meat! IMPORTANT: The chicken is cooked when it is no longer pink in the middle!

In the meantime, mix the soy sauce, remaining honey and the juice from half the lime together in a small bowl. Set to one side. Once your rice has cooked, fluff it up with a fork and add the grated carrot, spring onion, remaining lime zest and coriander to the pan. Add the mango to the rice and gently mix everything together.