Warm a large pan on a medium heat for 2 mins. Meanwhile, chop the chicken into bite-sized pieces. Add ½ tbsp oil to the pan with the chicken. Fry for 5-6 mins, turning once or twice, till the chicken is browned all over.

While the chicken browns, peel and finely chop the onion. Trim the dry ends off the celery stick and finely slice it. Fill and boil your kettle.

Lift the chicken out of the pan and pop it on a plate. Add the onion and celery to the pan with ½ tbsp oil and season with a pinch of salt and pepper. Turn the heat down to low. Fry, stirring every so often, for 5 mins till the veg start to soften.

While the veg fry, halve the pepper, scoop out the seeds and white pith, and finely chop it. Dice the tomatoes. Stir the pepper and tomatoes into veg. Fry, stirring every so often, for 5 mins till the tomatoes start to soften and collapse.

Finely chop the parsley stalks, setting the leaves aside for later. Peel and crush or grate the garlic.

Stir the chicken back into the pan with any resting juices from the plate. Stir in the garlic and parsley stalks with 1 level tbsp Cajun seasoning. Cook and stir for 1 min.

Tip in the rice and stir to mix everything together. Pour in 300ml hot water from the kettle. Pop a lid on the pan and bring to the boil, then turn the heat down to very low and gently simmer for 10 mins till the water has been absorbed.

While the chicken and rice cook, toss the salad leaves with ½ tbsp olive oil and some salt and pepper. Taste the rice and add a pinch more salt or pepper if needed. Divide the chicken and rice between 2 warm plates and serve with the salad, garnished with parsley leaves.