JERK CHICKEN, YAM, RICE AND PEAS

Preparation: 20 mins

Cooking: 15-20mins

Serves 2

2 chicken breast fillets

10ml/2tsp jerk seasoning

45ml/3tbsp olive oil

225g/8oz sweet potatoes, peeled and cubed

1 red pepper, deseeded and diced

1 red onion, sliced

50g/2oz brown rice

1 (400g) can black eye beans, drained

zest and juice 1 lime

1 red chilli, deseeded and chopped

pinch of sugar

2 little gem lettuce

salt and ground black pepper

1 Place the chicken in a shallow bowl, add the jerk seasoning and 15ml/1tbsp oil and leave to marinate for at least 10 mins.

2 Preheat the oven to 200C/400F/Gas Mark 6. In a roasting tin, mix the potatoes, pepper and onion with 15ml/1tbsp oil, place the chicken on top and bake for 25mins or until the chicken is cooked through.

3 Meanwhile, cook the rice in boiling salted water for 20-25mins or until the rice is tender. Stir in the beans. Mix together the lime, chilli, sugar and salt and pepper to taste. Thickly shred the lettuce.

4 Transfer the chicken to a board and slice. Mix the vegetables into the rice with half the lettuce. Divide the remaining lettuce between two plates and heap the rice mixture on top, finally top with the chicken and spoon over the dressing. Serve straight away.