Bounce on this the night before you want it – combine the vinegar, paprika, cayene and garlic salt and marinate the chicken for 24 hours.

Stick the chicken under the grill and cook well – 8-10 minutes each side, don’t be afraid to blacken a little.

When thats happening lash the sweet pepper into some hot oil and and saute until soft, season well – use a little chiken stock aswell. When the chicken and peppers are cooked sling in the rice and spinach and turn over together to cook and warm through.

Serve the chicken on the rice and believe it or not a squeeze of lemon juice makes this jump of the plate!!