There's a lot of flavour in this meal considering it only weighs in at 250kcal per portion! If you're having this as a main meal, you might want bulk it out with some extra chicken and a thick slice of crusty bread.

Serves 2.

You'll need:

2 chicken breasts (or more if you have a big appetite)

Mixed herbs (I used basil, parley and margoram)

100g green beans, trimmed and halved

60g mangetout (halved)

60g baby leaf salad

1 tin green lentils (drained and rinsed)

Parsley

Red wine vinegar

Dijon mustard

Olive oil

Optional - crusty bread

Trim and season the chicken. Sprinkle with herbs and pan fry for around 6 minutes each side or until cooked through. Allow to rest.

Meanwhile, cook the beans in boiling water for 1 minute then rinse in cold water.

In a large bowl, mix 2 teaspoons of olive oil, 1 table spoon of red wine vinegar and as much mustard as you feel comfortable! I like it quite zingy so use a tablespoon, but this might be too much for some. Add a splash of water if needed.

Gently stir in the beans, mangetout and lentils. Mix until they're coated in the dressing. Fold in the baby leaves and some roughly chopped parsley.

Spread the greens on a plate and top with the sliced chicken. If there are any lovely juices in the pan, drizzle that over the chicken.

And that's it.