Fresh and tangy yet warming too, this throw-it together supper creates a lovely sauce as it cooks, perfect for drizzling over the rice. Low in saturated fats and high in protein; healthy as well as delicious!

Serves 4.

4 limes, zest of all, juice of 3

Small pack fresh coriander, stalks finely chopped

1tsp lazy garlic

2 tbs clear honey

3tbs light soy sauce

1tbs sweet chilli sauce plus extra for serving

½ tsp lazy chilli

4 chicken breasts or 8 skinless boneless thighs

400g brussels sprouts, halved

1 bunch of spring onions, cleaned and trimmed

300g basmati rice

Method

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

In a large bowl mix together the lime zest, coriander stalks, garlic, honey, soy sauce, sweet chilli sauce and lazy chilli. Add the chicken breasts, sprouts and spring onions, turning to coat in the marinade, then transfer to a large roasting tin.

Pour in the lime juice and 150ml of water and roast for 20 – 25 minutes, until the chicken is thoroughly cooked, the juices run clear and there is no pink meat.

Meanwhile, cook the rice in a large pan of salted boiling water, according to the packet instructions.

Slice the chicken on a diagonal before serving with the vegetables, rice drizzled with the extra sweet chilli dipping sauce a scattering of coriander leaves and the remaining lime cut into wedges.