Jerk Chicken

Steps

1. Bring a medium pot of salted water to the boil. Preheat BBQ grill or hot plate to medium-high (if using). Cook rice in pot of boiling water on mediumhigh heat for about 12 minutes. While rice cooks, trim ends off green beans and slice 1cm widthways. Dice broccoli florets and stalk 1cm. Set aside. Peel and dice mango 1cm; grate courgette; dice tomato 1cm; finely chop coriander. Set aside in a large bowl.
2. When rice has cooked for 12 minutes, add green beans and broccoli to pot and continue to cook for 2-3 minutes, until rice is cooked and vegetables are bright green and tender. Drain, rinse with cold water and leave to drain well.
3. Pat chicken dry, rub with jerk spice mix and season with salt.
4. When rice and vegetables are draining, heat oil in a large fry-pan on medium-high heat. Cook chicken for 2-3 minutes each side (depending on thickness), or until cooked through. Set aside, covered, to rest for 2-3 minutes before slicing thinly reserving any resting juices. Alternatively, cook on BBQ.
5. While chicken cooks, add all remaining mango rice and broccoli ingredients to bowl with veggies, toss to combine and season to taste. In a small bowl, mix together all pineapple sauce ingredients and season to taste.
6. TO SERVE divide mango rice and broccoli between bowls. Top with jerk chicken and any resting juices (if desired). Dollop over pineapple sauce and remaining yoghurt (if using).