Prepare the chicken: Place the chicken breasts between two sheets of baking paper and gently flatten them with a rolling pin until they are about 2cm thick all over. In a small bowl, mix the smoked paprika, cumin, garlic powder, oregano, salt, and pepper. Rub this spice mixture all over the chicken – you will see the vibrant red colour of the paprika coating the pale pink flesh. Set aside for 10 minutes while you start the rice.

Cook the lime rice: In a medium saucepan with a tight-fitting lid, heat 1 tablespoon of olive oil over a medium heat. Add the rice and stir for 1-2 minutes – you will hear a faint sizzling and the grains will become slightly translucent at the edges. Pour in the chicken stock and the lime juice, then bring to a rolling boil. The liquid will bubble vigorously. Reduce the heat to low, cover, and cook for exactly 15 minutes. After 15 minutes, remove from the heat without lifting the lid and let it steam for another 5 minutes. The rice will be fluffy and separate easily when fluffed with a fork.

Sear the chicken: While the rice cooks, heat the remaining 1 tablespoon of olive oil in a large, non-stick frying pan over a medium-high heat. The oil should shimmer and ripple when you tilt the pan. Carefully place the seasoned chicken breasts in the pan – you should hear a satisfying, steady sizzle. Cook for 5-6 minutes on the first side without moving them. The underside will turn a deep, golden brown. Flip the chicken using tongs – the cooked side should look crusty and dark. Cook for another 5-6 minutes. The chicken is ready when it feels firm to the touch and an instant-read thermometer reads 74°C at the thickest part. Transfer the chicken to a cutting board and let it rest for 5 minutes. The resting is essential; the juices will redistribute and the meat will feel less tense.

Sauté the vegetables: In the same pan (no need to wash it), add the diced red and yellow bell peppers and the red onion. Cook over a medium heat for 5-7 minutes, stirring occasionally. The peppers will soften and the onion will become translucent, releasing a sweet, savoury aroma. Add the sweetcorn and cook for another 2 minutes. The corn will turn a brighter yellow and some kernels may begin to char lightly. Season with a pinch of salt and pepper.

Slice the chicken and assemble: Slice the rested chicken breasts against the grain into 1cm thick strips. The inside should be white and opaque, with the paprika crust holding together. In a large bowl, gently combine the cooked rice, sautéed vegetables, black beans, and cherry tomatoes. Taste and adjust seasoning – you might want a little more salt or a squeeze of extra lime.

Portion for meal prep: Divide the rice mixture evenly among four airtight containers. Top each portion with sliced chicken, a generous sprinkle of grated cheddar cheese, and a handful of fresh coriander. The cheese will soften slightly when reheated, while the coriander adds a fresh, herbaceous finish. Seal the containers and refrigerate for up to 5 days.