Another great low calorie, low syn, low fat dish that’s got great flavour, and works for all the family. Paprika is not only rich in antioxidants but also vitamins and minerals and is widely used in Mexican dishes, so in this hot weather it’s an obvious choice.

Serves 4

4 large chicken breasts, cut into 3 long strips

1 tbs sweet paprika

Low – calorie cooking spray

Medium butternut squash, peeled and cut into medium pieces

100g quinoa

Chicken stock cube dissolved in 400ml of boiling water

Salt and freshly ground black pepper

250g cherry tomatoes, halved

80g baby spinach, chopped

30g flaked almonds, toasted

Juice of a large lemon

Method

Preheat the oven to 200c, gas 6, 400f

Dust both sides of the chicken pieces with paprika. Spray a large non – stick frying pan or chargrill pan with low – calorie spray and cook the chicken pieces over a medium high heat for 4 – 5 minutes on each side or until cooked through, set aside to rest.

Meanwhile spray a non – stick oven proof baking tray with low – calorie spray, place in the butternut squash pieces and roast for 20 minutes until cooked through and slightly charred.

Cook the quinoa in the boiling stock with some salt and black pepper, bring to the boil, reduce the heat and cook gently for 20 minutes. When its cook, gently fork through with a fork and leave to cool slightly.

Place the roasted butternut squash, cooked quinoa, halved cherry tomatoes, chopped baby spinach, toasted flaked almonds, lemon juice and any juices from the chicken pan.

Serve the chicken with the salad.