Paprika Chicken with Pecan and Coriander Salsa 

This nutty salsa is a great way of getting more veggies into this super spicy chicken and lentil dish.

 Serves 2

Get Ahead: You can marinate the chicken a couple of hours in advance, in which case cover and chill

2 tbsp extra virgin olive oil

1 tbsp lemon juice

2 garlic cloves, peeled and crushed to a paste

½ tsp paprika

150g chicken fillet, cut into thin strips x 5cm-7cm long

100g cherry tomatoes, quartered

sea salt

1 red onion, thinly sliced

2 long red peppers, core and seeds discarded, cut into thin strips x 5cm-7cm long

125g cooked green lentils

25g pecan nuts, finely chopped

2 tbsp coarsely chopped coriander

greek yogurt, to serve

•  Blend a tablespoon of olive oil, the lemon juice, garlic and paprika in a large bowl and stir in the chicken strips. Season the tomatoes with salt in a medium bowl and set aside for 15 minutes.

•  Heat the remaining oil in a 24cm nonstick frying pan over a medium heat and fry the onion and peppers for 7-8 minutes until softened and lightly coloured, stirring frequently. Transfer these to a bowl. Put the chicken strips and a little of the marinade into the pan and stir-fry for about 2 minutes or until cooked. Stir in the lentils and heat through, then put the onions and peppers back in.

• Add the nuts and coriander to the tomatoes. Serve the chicken and peppers with a dollop of yogurt and the salsa on top.