TODAY’S RECIPE: Jerk chicken with black bean salad

FULL of Caribbean flavours. Serves: 1.

Ingredients

100g chicken breast, sliced ½ tbsp jerk seasoning 1½ tbsp olive oil 6 baby corn cobs 80g green beans, trimmed 80g canned black beans, drained 1 roasted red pepper (from a jar), sliced 1 lime, zested and juiced ½ small bunch coriander, chopped 1 tbsp fat-free Greek yoghurt

Method

1 Toss chicken with jerk seasoning and ½ tbsp of the olive oil, then set aside for 10 minutes.

2 Bring a pan of water to the boil and cook the corn and green beans for three minutes. Drain and leave to cool.

3 Halve corn cobs lengthways, then toss with black beans, green beans, pepper, lime juice and zest and coriander, then stir though the remaining oil. Heat a griddle or non-stick frying pan over a high heat. Cook chicken on each side until cooked through. Serve with black bean salad and yoghurt.