With our busy lives, we sometimes need delicious rush-hour meals that can be on the table fast! This is one of our absolute favourites. The chicken breast is smothered in a balsamic laced tomato sauce, served over garlicky spinach and nestled on a bed of warm fluffy couscous. Perfect!

Serves 4

1tbs rapeseed oil

4 boneless, skinless chicken breasts, each cut into two thinner pieces.

Salt and pepper

½ tsp lazy garlic

160g bag of baby spinach

2tbs balsamic vinegar

100ml chicken stock

400g can chopped tomatoes

200g couscous, just covered with boiling water and cling film and left to steam.

½ tsp lazy chilli

50g mixed colour cherry tomatoes, quartered

Method

Heat the oil in a non – stick frying pan over a medium heat. Season the chicken pieces with salt and pepper on both sides. Add the chicken to the pan and cook until browned and cooked through, remove from the pan and place on a plate.

Add the garlic to the same pan and cook for one minute, add the spinach and cook until just wilted, one or 2 minutes. Remove and place in a bowl.

Add the vinegar, stock and tomatoes to the same pan and stir, scaping any browned bits off the bottom of the pan, bring to a simmer and cook the sauce until slightly thickened, 3 to 5 minutes.

Add the chilli and the quartered tomatoes to the couscous and gently stir with a fork to combine.

Divide the couscous between 4 serving plates. Top with spinach, chicken pieces and then covered with the tomato sauce.