This meal, if served as four portions, provides 420kcal, 25g protein, 58g carbohydrate (of which 2g sugars), 9g fat (of which 3.5g saturates), 3.5g fibre and 1.1g salt per portion.
Place the chicken pieces, lime zest and juice into a large bowl and toss through to coat thoroughly.
Heat the olive oil in a large deep frying pan or wok over a high heat. Add the chicken pieces and stir-fry for 4-5 minutes, until golden-brown all over.
Add coconut milk, fish sauce, green pepper, two tablespoons of the coriander and half of the spring onions and stir-fry for a further 2-3 minutes on a lower heat, until the chicken is cooked through.
Meanwhile, boil the rice in a large saucepan according to packet instructions, or until the grains are tender, then drain.
To serve, share the rice out evenly between three or four dishes and spoon over portions of the lime and coconut chicken. Sprinkle with remaining coriander and the remaining spring onions and serve.
