Peri Peri Chicken

Steps

1. Bring a medium pot of salted water to the boil. Preheat BBQ grill or hot plate to medium-high (if using). Prepare rice salad ingredients. 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. Place in a bowl, along with first measure of peri peri sauce. Season with salt and toss to coat. Set aside to marinate.
2. Cook rice in pot of boiling water on mediumhigh heat for about 12 minutes. Add broccoli and continue to cook for 1-2 minutes, until rice and broccoli are tender. Drain, rinse under cold water and leave to drain.
3. Slice capsicum and onion 1cm. Cut courgette in half and slice 1cm on an angle. Heat oil in a medium fry-pan on medium-high heat. Cook onion and capsicum with a pinch of salt for 2-3 minutes, stirring, until starting to soften. Add courgette and cook for about 2 minutes, stirring often, until just tender. Transfer to a bowl with vinegar and season. Set aside.
4. Return same pan to medium-high heat and cook chicken for 2-3 minutes each side (depending on thickness), or until cooked through. Set aside, covered, to rest before slicing diagonally into 2 or 3 pieces. Reserve resting juices. Alternatively, cook on BBQ.
5. While chicken rests, combine all rice salad ingredients in a large bowl, toss and season.
6. TO SERVE divide rice salad between bowls and place vegetable pickle on top. Top with peri peri chicken and resting juices (if desired). Drizzle over yoghurt, squeeze over lime and sprinkle over coriander.