Heat the oven to 180°C. Bring a pan of salted water to the boil. Add the broccoli and cook for 3-4 mins until bright green but still with a little bite. Remove and set aside to cool.

Place the chicken breasts onto a baking tray, season generously with salt and pepper and cook in the oven for 25 mins. Allow them to cool once cooked – the salad doesn’t need to be warm.

While the chicken is cooking, heat up the rice following pack instructions. Set aside.

For the dressing, squeeze the lime juice into a bowl or jar and add the oil, chilli paste and honey. Season with salt and whisk together until thickened.

Put the lettuce, broccoli, chicken and coriander onto a board and chop it all up. Add the avocado and chop again. Tip everything into a large bowl, then add the rice and pineapple chunks and the dressing. Give it a good toss and serve on plates with a wedge of lime.