Chicken skewers with arrabbiata rice & pickled red onion

Preheat the grill to high. Put the onion into a microwavable bowl. Squeeze in the lemon juice, season with salt, then stir in the fennel. Microwave for 30 seconds, then set aside to speed up the pickling process.

Stir ½ tbsp oil into the chicken, then thread the chunks onto 4 skewers. Grill for 3 minutes each side, until cooked through with no pink meat and juices that run clear.

Meanwhile, heat the arrabbiata sauce in a small saucepan. Microwave the rice according to pack instructions, then stir into the sauce. Add the olives to the pan, heat through, then stir in the remaining oil.

Divide the rice and skewers between 2 plates. Top with the pickled onions and coriander, then serve with the lemon wedges for squeezing. Good with a salad on the side, if you like.