Peel and roughly chop the onion. Pop it into a blender. Zest the lime into a mixing bowl and set aside, then juice the lime into the blender. Chop half the mint leaves, add them to the blender with 1 tbsp olive oil and a pinch of salt and pepper then whizz till smooth. No blender? Finely chop the onion and mint, then stir together with the lime juice, olive oil and seasoning.

Place the chicken breasts between 2 sheets of greaseproof paper. Bash with a rolling pin, meat mallet or pestle till about 1cm thick. Prick the chicken all over with a fork and lay in a nonmetallic bowl. Massage the mint and onion purée into the chicken and set aside.

Peel and dice the red onion and place it in a clean, non-metallic bowl. Zest the orange into a small bowl and set aside. Squeeze the orange juice over the red onion. Stir in a pinch of salt. Scrunch together with your hands, then set aside to pickle.

Stir the orange zest, 1 tsp ground coriander, 2 tbsp olive oil and some salt and pepper together to make a dressing. Set aside.

Halve the nectarines and scoop out the stones. Finely chop the nectarines. Halve the chilli and flick out the seeds and white pith if you prefer less heat. Dice the chilli. Mix the nectarines and chilli with the lime zest to make a salsa.

Heat a griddle pan for 2 mins. Drizzle in ½ tbsp olive oil. Brush any excess marinade off the chicken breasts. Lay them in the griddle pan and cook for 8-10 mins on a high heat, turning once, till the chicken is cooked through – there should be no pink in the middle.

While the chicken cooks, fill and boil your kettle. Tip the couscous into a heatproof bowl. Add 175ml boiling water and cover with a plate. Leave to soak. When ready to serve the chicken, uncover the couscous and fluff it up with a fork. Fold through the coriander and orange zest mixture.

Drain the orange juice from the red onion into the couscous and stir the onion into the nectarine salsa. Serve the chicken with the couscous and salsa, garnished with the remaining mint leaves.