Prep the tray

Heat the oven to 220C. Cut the broccoli into small florets, dice the red pepper, slice the spring onions, and cut the chicken into bite-sized pieces. Mix the sweet chilli sauce, soy sauce, and half the lime juice in a small bowl.

Keep the green spring onion tops separate so they stay fresh for serving.

Start the rice

Rinse the rice, then tip it into a deep roasting tin with the red pepper, sweetcorn, and hot chicken stock. Stir once, cover tightly with foil, and bake for 15 minutes until the rice has started to swell.

Coat the chicken

While the rice starts, toss the chicken pieces and broccoli with most of the sweet chilli soy sauce until evenly coated. Keep 1 tablespoon of sauce back for glazing at the end.

Bake the chicken

Remove the foil, stir the rice, then nestle the coated chicken and broccoli on top. Bake uncovered for 15 to 18 minutes until the chicken is golden at the edges, opaque and piping hot in the thickest piece, and the rice is tender.

Rest and mix yogurt

Brush the reserved sauce over the chicken, then rest the tray for 5 minutes so the rice absorbs the juices. Stir the Greek yogurt with the remaining lime juice and a pinch of salt until spoonable.

If the rice looks dry before serving, stir through 2 tablespoons of boiling water.

Serve

Fluff the rice gently, then spoon the chicken, rice, broccoli, red pepper, and sweetcorn into shallow bowls. Finish with lime yogurt and the reserved green spring onion tops.