Dinner: Jerk Chicken, Coconut Rice & Corn Salsa

While the rice is cooking, finely chop the cucumber. Finely chop 1/2 the tomato. Pick and thinly slice the mint leaves (save some whole leaves for lunch!). Finely chop the long green chilli (see ingredients list), if using. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a large bowl, combine the chicken, mild Caribbean jerk seasoning and a good drizzle of olive oil.

Heat a large frying pan over a high heat. Drain the sweetcorn. Add the corn kernels to the pan and cook, tossing, until lightly charred, 4-5 minutes. TIP: Cover the pan with a lid if the kernels are "popping" out. Transfer to a medium bowl.

Return the frying pan to a medium-high heat. Add the chicken, in batches, and cook until cooked through, 3-5 minutes each side (depending on thickness). TIP: The chicken is cooked when it is no longer pink inside. While the chicken is cooking, to the bowl with the corn, add the cucumber, chopped tomato, chopped mint, chilli (if using), the white wine vinegar and a pinch of salt and pepper. Stir to combine.

Thickly slice the chicken, and reserve two portions for lunch (about 1 cup). Divide the coconut rice between bowls, top with the remaining Jerk chicken and spoon over the corn salsa.