Ingredients

For the chicken

* 1 small handful mint
* 1 clove garlic
* a little white rum
* 2 limes, juice only, plus 2 limes, quartered
* 4 chicken breasts
* 1 tbsp olive oil

For the salsa

* 1 ripe avocado
* 1 lime, juice only
* ½ red onion
* 1 tsp tabasco
* 1 tbsp olive oil

To serve

* steamed couscous
* mixed salad leaves

Method
1. For the chicken: chop the mint and garlic finely and place in a large zip-lock bag. Add the rum and lime juice.

2. Place one hand on one of the chicken breasts and, using a sharp knife, slice through the thickest part of the breast, making sure it is still attached on one side. Repeat with the remaining chicken breasts.

3. Put the chicken in the bag and seal. Press the chicken around in the bag to ensure the breasts are evenly covered in the mint and garlic. Marinate in the fridge, preferably overnight.

4. For the salsa: cut the avocado lengthways and remove the stone. Scoop out the flesh and chop finely. Put the avocado in a bowl and add a squeeze of lime juice to help prevent discolouration.

5. Chop the red onion finely and add it to the avocado. Add the rest of the lime juice, the Tabasco sauce and olive oil and stir to combine.

6. Heat a tablespoon of olive oil in a pan over a high heat and fry the breasts for 3-5 minutes on each side, or until the chicken is cooked through. After turning the chicken, tip the lime quarters into the pan.

7. Serve the chicken straightaway with a final squeeze of juice from the lime quarters, along with the salsa, a mixed leaf salad and steamed couscous.