1: Preheat the oven to 180°C/160°C fan.

2: Mix the chipotle paste in a large bowl with the lime zest, 1 tbsp oil and the chicken thighs. Season with salt and pepper. Mix until the chicken is evenly coated.

3: Heat a pan over a medium-high heat and add 2 tbsp olive oil. Sear the chicken thighs skin side down for 6-8 minutes. Turn over and cook for a further 2 minutes on the other side.

4: Add the sliced pepper to the pan, then put the pan onto the middle shelf of the oven and cook for 25 minutes, until the chicken is tender and cooked through.

5: Meanwhile, cook the rice according to the pack instructions, then tip it into a mixing bowl. Mix the chopped coriander into the rice. Stir in the lime juice, 1 tbsp oil and some salt and pepper.

6: Make a quick side salad by combining the lettuce, avocado and celery. Serve the herby rice with the chicken, peppers and any juices poured over, and scattered with the remaining coriander.