Tropical Chicken with Apple Salsa and Coconut Rice

Steps

1. Preheat BBQ hot plate to medium-high (if using). Combine rice, coconut cream, water and salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes.
2. Prepare the apple salsa. Dice capsicum, tomato and apple 1cm; roughly chop spinach; finely dice onion (if using). Place all in a medium bowl, along with vinegar, sweet chilli sauce and chilli flakes (if using), and a drizzle of oil. Toss, season to taste and set aside.
3. Pat chicken dry and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks. Season both sides of chicken.
4. When rice is steaming, heat a drizzle of oil in a large fry-pan on high heat. Cook chicken for about 3 minutes each side (depending on thickness), until cooked through.
5. Set aside on a plate and drizzle over mango, lime and chilli glaze. Cover and rest for a few minutes then slice thickly, reserving any resting juices and glaze.
6. To serve, spoon ¾ cup cooked coconut rice per person onto plates and top with tropical chicken, along with any glaze and resting juices. Serve apple salsa on the side.