Saturday

BREAKFAST: 2 large eggs, scrambled, and ½ avocado on a slice of wholegrain toast LUNCH: Mackerel with kale and brown rice DINNER: Grilled chicken with chickpeas, spinach and butternut squash

SNACK: An apple with 1 tbsp almond butter

Grilled chicken with chickpeas, spinach and butternut squash INGREDIENTS

1 chicken breast • 1 butternut squash, diced • 1 tbsp olive oil • ½ garlic clove, minced • 300g spinach • 400g tin of chickpeas • 2 tbsp ground cumin

METHOD

1. Grill the chicken, then shred it. 2. Meanwhile, steam the squash, then heat the olive oil and garlic in a frying pan over a high heat for 2 mins. Smells good, doesn’t it?

3. Add the spinach, squash, shredded chicken, chickpeas and cumin to the pan.

4. Stir constantly until the spinach fully wilts and the chickpeas heat through, then dish up.