Mix together the jerk seasoning, olive oil and lime juice. Toss the chicken in it and leave to marinate in the fridge for at least 20 mins, or preferably, up to 24 hours. If you only have a short period for prep, poke the chicken all over with a fork then put the chicken, lime and seasoning in a plastic bag and knead them together for a few minutes.

Make the salsa by mixing all the ingredients together with some seasoning - add a chopped red chilli if you like extra heat.

Heat the grill or barbecue to medium heat. Thread the chicken onto 8 metal skewers divided by the yellow peppers - aim for 3 of each per skewer. Cook for 8 mins each side until cooked through and lightly charred.

Serve with the salsa and arugula leaves. Drizzle arugula salad with the balsamic reduction and olive oil.

PRO-TIP: Change out the arugula for any leafy green you like or have in your fridge.