Fill and boil the kettle. Chop 2 tomatoes into 1cm dice and set to one side. Cut the chicken breast mini fillets in half lengthways.

Warm a frying pan on a medium heat for a few mins then pour in 1 tbsp oil. Add the chicken fillets and fry for 4 mins, turning over halfway through, till golden on both sides.

Meanwhile, rinse the rice under cold water and tip into a small pan. Add 300ml boiling water and a pinch of salt. Cover, bring to the boil then turn the heat right down. Gently cook for 6-8 mins till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5 mins to finish cooking the rice.

When the chicken has cooked for 4 mins, add ½ tbsp Jamaican jerk seasoning with a good pinch of salt and pepper. Add the diced tomatoes and pour in 100ml hot water from the kettle. Bring up to a gentle bubble then turn the heat down to low. Pop on a lid and simmer for 6 mins.

While the rice and chicken are cooking, halve the avocado and scoop out the flesh. Remove the stone and cut the flesh into 1cm dice. Chop the remaining tomato to match. Finely chop the coriander stalks and roughly chop the leaves. Add everything to a mixing bowl. Zest the lemon and set the zest to one side. Squeeze the juice from half the lemon into the bowl and add a pinch of salt and pepper. Mix to make a salsa.

When the chicken has cooked for 6 mins, it should be cooked through and the sauce thick. Add the lemon zest (if your lemon is on the large side, add half of the zest, taste, and add more if you think it needs it). Taste the sauce and add more salt, pepper or jerk seasoning if needed.

Fluff the rice with a fork and divide it between 2 plates. Top with the jerk chicken and sauce and serve with the avocado salsa on the side.