Portuguese-Style Chicken

While the potatoes are roasting, finely chop the garlic (or use a garlic press). Zest the lemon to get a pinch. In a medium bowl, combine the garlic, a small squeeze of lemon juice, the smoked paprika, brown sugar, salt (see ingredients list) and a pinch of chilli flakes (if using). Place your hand flat on top of the chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Add the chicken breast to the bowl with the marinade and toss to coat. Set aside.

In a small bowl, combine the Greek yoghurt and a pinch of lemon zest. Season to taste with salt and pepper and set aside. TIP: Add as much lemon zest as you like, depending on your taste.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the chicken breast and cook for 2-4 minutes on each side (depending on thickness), or until lightly browned. TIP: The sugar in the marinade may caramelise slightly in the pan. This makes the chicken even more delicious! TIP: The chicken is cooked when it is no longer pink inside. Transfer to a plate to rest for 5 minutes, then slice into 1cm thick strips.

While the chicken is resting, finely chop the cucumber and tomato. In a large bowl, combine the Dijon mustard (see ingredients list), honey, a small squeeze of lemon juice and olive oil (2 tsp for 2 people / 1 tbs for 4 people). Season with a pinch of salt and pepper. Add the cucumber, tomato and mixed salad leaves to the bowl with the dressing. Toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp.