Grilled Chicken and Mediterranean Vegetable Salad Recipe…

300g skinless chicken breast, cut into strips

80g spinach

Bell pepper, sliced

1 medium red onion, sliced

1 medium courgette, sliced

50g chestnut mushrooms, sliced

50g cherry tomatoes

40g feta cheese

3 tbsp olive oil

2 tbsp lemon juice

1 tbsp red balsamic vinegar

½ tsp Dijon mustard

1 garlic clove, crushed

Dried oregano

Dried mint

Dried basil

½ tsp chilli flakes (optional)

Salt and pepper

1. In a large bowl mix the chicken breast with 1 tbsp olive oil, 1 tbsp lemon juice, garlic, 1 tsp mint, 1 tsp oregano, chilli flakes (if using) and salt and pepper in a large bowl. Cover and refrigerate for at least 30 minutes or overnight if you’re organised;

2. In another bowl, mix the sliced peppers, courgettes, onion, mushrooms and tomatoes with 1 tbsp olive oil and salt and pepper;

3. Transfer the mixed veg and chicken breast to a grill tray (cooking in batches if needed), and grill under a medium-high heat for 12-15 minutes, turning everything over ½ way. You may find the veg needs a little longer than the chicken;

4. Whilst grilling, prepare the salad dressing by mixing 1 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tbsp lemon juice, ½ tsp Dijon mustard, ½ tsp basil, ½ tsp oregano, salt and pepper;

1. To serve: divide the spinach leaves across 2 plates, pile with the grilled chicken and veg, crumble the feta over the top and drizzle with the salad dressing.