Chilli Lime Chicken Salad

Ingredients

• 2 limes, zested and juiced
• 1 large red chilli, halved and thinly sliced
• 650g pack chicken breast portions
• 2 x 250g pouches microwave wholegrain rice and quinoa
• 50g frozen green beans
• ½ teaspoon ground cumin
• 100g radishes, quartered
• 70g rocket leaves
• 30g pack fresh mint, leaves chopped

Preparation

1. mix the lime zest and juice and the chilli in a shallow dish. season, add the chicken and toss to coat. set aside for 10 mins to marinate. meanwhile, preheat the grill to its highest setting and line a baking tray with foil.
2. transfer the chicken to the lined tray, pour over the marinade and grill for 8-10 mins each side.
3. blanch the beans in boiling water for 6-7 mins until tender. heat the rice and quinoa pouches to pack instructions, then mix with the soya beans, cumin, radishes, rocket leaves and most of the mint. season to taste. divide the salad between 4 plates. slice the chicken breasts, place on top of the salad and scatter over the remaining mint.