Piri piri chicken with Spanish-style rice

Instructions

1. Cut each chicken breast in half horizontally to form 2 small fillets. Place in a large bowl with marinade and turn to coat. Set aside.
2. Preheat a barbecue hotplate or spray a grill pan with olive oil and set over a high heat. Cook courgette for 1–2 minutes, or until charred and tender. Transfer to serving plates.
3. Reheat barbecue or same grill pan over a medium-high heat. Cook chicken for 3–4 minutes on each side, or until browned and cooked through.
4. Meanwhile, spray a medium non-stick frying pan with oil and set over a medium-high heat. Cook onion and capsicum, stirring, for 5 minutes, or until golden and tender. Add brown rice and paprika and cook, stirring, for 2–3 minutes, or until heated through. Stir in coriander. Serve chicken with rice and courgette.