THE 5:2 RECIPE OF THE WEEK SPICED CHICKEN SALAD

SERVES 2

Preheat grill to high. Mix a pinch of chilli powder, 3⁄ tbsp olive 4

oil and some seasoning together, then coat 2 small chicken breasts and grill on a baking tray for 4-6 minutes on each side or until cooked through. Rest for 5 minutes before slicing. For the salad, mix 100g cherry tomatoes, 1 400g can of chickpeas, 50g of spinach, 1 tsp white or red wine vinegar, 1⁄ tbsp olive oil and some 4 seasoning together. Add the chicken and serve.