Succulent chicken breasts marinated in a spicy and tangy harissa yogurt; delicious for a bit of a kick when the evenings start to get chilli.

They’re also wonderful cold so why not save some for your lunchbox?

Serves 6.

6 large chicken breasts, cut in half to make 12 smaller pieces

Low – calorie cooking spray

For the marinade

150ml thick low – fat Greek yogurt

Small bunch of fresh coriander, roughly chopped

1tsp lazy garlic

2 tbs rose harissa

Zest of 2 limes

Juice of 1 lime

Salt and black pepper

Method

Put the marinade ingredients into a food processor season with salt and black pepper. Blitz the mixture until smooth.

Put the chicken into a shallow dish. Pour the marinade over the chicken and leave to marinade for a minimum of 30 minutes or in a refrigerator overnight.

If you have refrigerated the chicken, remove it for the fridge 20 minutes before cooking.

Spray a good amount of low – calorie cooking spray into a non – stick frying pan and place onto a medium heat.

When the pan is hot, remove the chicken from the marinade and place into the hot pan.

Cook for 5 to 8 minutes on each side until cooked through and nicely browned.

Pile onto a warmed serving plate and serve with new potatoes a peppery green salad and a squeeze of lime juice.