Black rice with cherry tomatoes, chicken & avocado

1. Preheat the oven to 220ºC, gas mark 7. Place an ovenproof griddle or frying pan over a high heat and add the tomatoes. Griddle for 4 minutes then carefully turn the tomatoes over.

2. Toss the chicken fillets in 1 tsp olive oil and season. Add them to the other side of the tomato pan and cook for 4 minutes more, turning the chicken halfway through. Place the pan in the oven for another 5 minutes, until the chicken is thoroughly cooked, the juices run clear and there is no pink meat.

3. Cook the rice according to pack instructions. Mix the juice from 1 lime and remaining olive oil in a bowl. Add about one-third of the cherry tomatoes and crush (removing the vine). Season and mix in the rice. Divide between 2 bowls, then top with the chicken, remaining tomatoes and avocado. Serve with the remaining lime cut into wedges to squeeze over.