Rice & peas with mango chicken

• mango chutney6 tbsp tbsp
• limes↗zest and juice 2

  zest and juice 2

• skinless chicken breasts↗4
• olive oil↗4 tbsp tbsp
• onion↗1

  chopped

• garlic cloves↗2

  crushed

• long grain rice↗200g g
• can kidney bean↗400g g

  drained and rinsed

• can black-eyed bean400g g

  drained and rinsed

• vegetable stock↗500ml ml
• thyme↗1

  sprig, leaves stripped

• frozen petits pois↗175g g
• reduced-fat coconut milk↗200ml ml

Step-by-step instructions

1. 1

   Make the rice and peas: heat 2 tbsp oil in a large frying pan, then fry onion for 5 mins. Add the garlic, then stir in the rice. Cook for 1 min more. Add the beans, pour in the stock and coconut milk and season well. Bring to the boil, cover, then simmer gently for 25-30 mins or until the rice is just cooked. Add the thyme and petit pois for the final 3 mins of cooking, then fluff up with a fork.

2. 2

   Meanwhile, mix the mango chutney, lime zest and juice and remaining olive oil, then season well. Heat a griddle or frying pan, brush a little of the mix over the chicken breasts, then cook for 5 mins each side until charred and cooked through. Once done, set aside to rest for a few mins while you heat the rest of the mango mix in the pan. Serve the rice and peas with a chicken breast and spoonfuls of tangy mango sauce.