Method

Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Courgette matchsticks: Trim ends. Cut in half crossways. Then cut each half lengthways into slices (½ cm thick) and cut each slice into matchsticks (½ cm).

Step 3

Chicken breasts: Place the chicken breasts between two sheets of cling wrap and bash with a rolling pin (or full wine bottle) to flatten (1½ cm). Coat in a little olive oil and the Chicken Spice. Place a pan on medium-high heat with a knob of butter. When the butter has melted, add the chicken and fry for 1 minute a side, then remove from the pan.

Step 4

Bacon & tomatoes: Using the same pan, on medium-high heat, add the diced bacon and cook for 5 minutes until golden brown. Add the cherry tomatoes and cook for another 5 minutes until golden. Add the chicken back into the pan with a squeeze of lemon juice (½ lemon for 4; ¼ lemon for 2) and the rosemary and cook for another 2-3 minutes a side until golden and cooked through.

Step 5

Buttery greens: Place a pan on high heat with a drizzle of olive oil, then add the courgettes and cook for 3 minutes. Add the baby spinach with a knob of butter and cook for another 4 minutes until wilted. Season with salt and pepper.

Step 6

Serve the chicken breasts topped with the bacon and cherry tomatoes, with the courgettes and spinach on the side.