CORIANDER CHICKEN

2 tbsp chopped coriander
2 tbsp light soy sauce
1 lemon, zest and juice
1 tsp caster sugar
4 (225 g / 8 oz each) skinless, boneless chicken fillets
225 g (8 oz) basmati rice
TO SERVE:
1 tbsp chopped parsley
lemon wedges and rind to garnish

In a non-metallic dish mix together the coriander, soy sauce, lemon juice and zest, and caster sugar. Coat the chicken in the marinade and leave for 15 minutes.

Meanwhile, rinse the rice and place in a saucepan. Cover with enough water to come 2.5cm (1 inch) above the level of the rice. Season and simmer covered for 15 minutes.

As the rice is cooking, grill the chicken for 20 minutes, turning occasionally.

TO SERVE:
Fold the parsley into the cooked rice and serve with the chicken and pan fried courgettes. Garnish with lemon wedges and rind.

Makes 4 servings