Spanish-style warm chicken salad

On the table in just 20 mins, it’s the ultimate quick and easy midweek meal.

Serves 2 • Ready in 20 mins 2 chicken breasts, cut into strips 1tbsp olive oil

1 Romano red pepper, cut into chunks 2 garlic cloves, peeled and crushed 60g piece cooking chorizo, sliced 8 sage leaves, finely chopped

A few fresh thyme sprigs

Finely grated zest and juice of 1 lemon

Salad leaves and a small handful of chopped parsley, to serve 1 Season the chicken well. Heat a wok or frying pan until hot, add the oil and chicken and cook until the chicken is browned all over. Push the chicken to one side in the pan.

2 Add the red pepper, garlic, chorizo, sage and thyme and fry for a few mins. Add the lemon zest and juice, stir well and heat through for 1 min.

3 Spoon the chicken mixture onto the salad leaves and sprinkle with some chopped parsley, to serve.

Per serving: 370 cals, 20g fat, 3g sat fat, 8g carbs

TIP For a healthy low-fat dressing, drizzle the salad with a little balsamic glaze and a squeeze of lemon juice