Prep Time: 20 minutes Cook: 20 minutes Serves: 2
Ingredients 6 chicken mini fillets 1 tsp olive oil 2 tsp curry powder 4 tbsp Greek yogurt 2 tbsp mango chutney zest ½ lime and 2 tsp juice 1 Little Gem lettuce, leaves separated 1 ripe mango, peeled and sliced ½ red onion, finely sliced 2 tsp toasted sesame seed
Method Heat oven to 200C/180C fan/gas 6. Toss the chicken in the oil and 1 tsp of the curry powder, season and mix well to coat. Put the chicken on a foil-lined baking tray and bake for 20 mins until cooked through. Leave to cool a little, then slice. Meanwhile, make the dressing. In a bowl, combine the remaining curry powder with the yogurt, chutney and lime zest and juice (add 1 tbsp water if the dressing is a little thick). To serve, arrange the lettuce leaves on 2 plates. Top with the mango and cooked chicken, then drizzle with the dressing. Scatter with the red onion and sesame seeds before serving.

Prep Time: 15 minutes + at least 1 hour marinating Cook: 10 minutes Serves: 2
Ingredients 1 tbsp tamari 1 tsp medium curry powder ¼ tsp ground cumin 1 garlic clove, finely grated 1 tsp clear honey 2 skinless chicken breast fillets (or use turkey breast) 1 tbsp crunchy peanut butter (choose a sugar-free version with no palm oil, if possible) 1 tbsp sweet chilli sauce 1 tbsp lime juice a little sunflower oil for wiping the pan 2 Little Gem lettuces hearts, cut into wedges ¼ cucumber, halved and sliced 1 banana shallot, halved and thinly sliced generous handful coriander, chopped seeds from ½ pomegranate
Method Pour the tamari into a large dish and stir in the curry powder, cumin, garlic and honey. Mix well. Slice the chicken breasts in half horizontally to make 4 fillets in total, then add to the marinade and mix well to coat. Set aside in the fridge for at least 1 hr, or overnight, to allow the flavours to penetrate the chicken. Meanwhile, mix the peanut butter with the chilli sauce, lime juice, and 1 tbsp water to make a spoonable sauce. When ready to cook the chicken, wipe a large non-stick frying pan with a little oil. Add the chicken and cook, covered with a lid, for 5-6 mins on a medium heat, turning the fillets over for the last min, until cooked but still moist. Set aside, covered, to rest for a few mins. While the chicken rests, toss the lettuce wedges with the cucumber, shallot, coriander and pomegranate, and pile onto plates. Spoon over a little sauce. Slice the chicken, pile on top of the salad and spoon over the remaining sauce. Eat while the chicken is still warm.

Prep Time: 5 minutes Cook Time: 50 minutes Serves: 4
Ingredients 4 x chicken fillets / breasts 1 x red pepper (sliced) 1 x yellow pepper (sliced) 100g chestnut mushrooms (sliced) 1 x tsp oregano 1 x tsp thyme 4 x garlic cloves (finely chopped) 150ml white wine 150ml chicken stock 1 x 400g chopped tomatoes
Method Season the chicken on both sides with salt and black pepper. Bring a couple of table spoons of olive oil to a moderate to high heat in a shallow casserole pan or large frying pan. Brown the chicken fillets on both sides until nice and golden. (approx 5 minutes each side) Remove the chicken from the pan and reduce heat, add the peppers and mushrooms and allow to soften for around 5 minutes. Add the garlic and fry for a further 1 minute. Add the chicken fillets, wine, chicken stock, chopped tomatoes and herbs and bring to the boil. Reduce to a simmer, cover and cook for a further 30 minutes.