This tasty, bright, fresh and full of flavour recipe is super healthy, packed with Vitamin C and 2 of your 5-a-day. It’s is low in calories and low in fat but still big on taste with a fantastic zing from the limes.

Serve with jacket potato, sweet potato wedges or salad, they all work brilliantly together.

Serves 4.

1tbs jerk seasoning

½tsp lazy garlic

1tsp lazy ginger, chopped

1 lime, zested

2tbs rapeseed oil

4 large skinless, boneless chicken breasts

For the salsa

100g pineapple finely chopped

½ cucumber, finely chopped

½ small red onion, finely chopped

3 large tomatoes, finely chopped

½ small bunch fresh coriander, finely chopped, plus extra to serve

2 limes, zested and juiced, plus extra charred wedges, to serve

Method

Preheat the oven to 200c, gas 6,400f

Mix the jerk seasoning, garlic, ginger, lime zest and oil in a bowl.

Using a sharp knife, carefully cut slits in the flesh of the chicken breasts and rub liberally with the marinade. Leave in a dish in the fridge for at least 1 hour.

For the salsa, combine all the ingredients, cover and leave to marinate at room temperature for up to 1 hour util ready to serve.

Place the chicken breast onto a non – stick baking tray and place in the oven for 20 minutes until golden brown and cooked through.

Serve scattered with the extra coriander, lime wedges and the salsa on the side.