Preheat your oven to 220°C. Halve the peppers and discard the core and seeds. Slice into thin strips. Halve, peel and finely chop the shallot. Zest the lime. Roughly chop the coriander (stalks and all). Halve the chilli lengthways, deseed then finely chop. Drain and rinse the mixed beans in a colander.

Put the peppers on a lined baking tray. Drizzle over some oil, season with salt and pepper and toss to coat. Spread out evenly, then roast on the top shelf of your oven until soft and slightly crispy round the edges, 15 mins

Lay your chicken breast on a chopping board, place your hand flat on top and slice into it from the side (being careful not to slice all the way through). Open it up like a book. Repeat for the other breast(s). Transfer them to a mixing bowl. Add a drizzle of oil, a squeeze of lime juice and the Mexican spice then use your hands to mix thoroughly. IMPORTANT: Remember to wash your hands and equipment after handling raw meat!

Heat a splash of oil in a frying pan on medium-high heat. Once hot, add the chicken and cook for 3-4 mins on each side. Transfer to the tray with the peppers. Roast for 5-6 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Don't wash the pan, we'll use it in the next step.

Meanwhile, add another splash of oil to your now empty frying pan and put it back on medium-high heat. Add three-quarters of the shallot. Cook for 2 mins. Add as much chilli as you dare, the mixed beans, stock powder and water (see ingredients for amount). Season with salt and pepper. Pop a lid on the pan and cook for 5 mins. When cooked, mash to break up the beans with a potato masher (or the back of a fork).

Put the remaining shallot in a small bowl. Add the coriander, lime zest and olive oil (see ingredients for amount). Season with salt and pepper. Divide the refried beans between plates, with the peppers beside. Place the chicken on top and dress with some of the shallot and coriander sauce. Squeeze over a little more lime juice for good measure. Enjoy!