Ingredients: (2 servings)

For the chicken

- 400g skinless, boneless chicken breast

- Juice of 1 lemon

- 2 teaspoons olive oil

- 1 teaspoon dried thyme

- Salt & Pepper to taste

For the salad

- 2 handfuls of sugar snap peas (or regular peas)

- ½ red bell pepper cut into strips

- ½ yellow bell pepper cut into strips

- About 30g of courgette (zucchini) sliced

- Fresh coriander (cilantro) or basil

- Teaspoon olive oil

- Salt and pepper to taste

- OPTIONAL (for cheat meal)

- A few slices of Mozzarella cheese

Method:

• Mix olive oil, lemon juice, thyme, and salt and pepper to taste

• Place chicken breasts in shallow dish and add marinade, making sure well covered

• Leave in fridge for about an hour, spooning marinade over chicken occasionally

• Remove chicken from marinade and place under a grill for 6-7 minutes each side.

• When cool cut into slices

• While chicken is cooling, place sugar snap peas/peas in boiling water for 30 seconds

• Drain peas

• Combine peas with rest of salad ingredients in large bowl and add the cooled chicken.

• Serve with rice or cous cous if a carb day

TIP:  You can also add other veg, blanched, e.g. green beans, small broccoli florets