One of my favorite recipes is from Joe Wicks, called ‘Cheesy Chorizo Chicken and Spinach’. It’s a tasty, healthy alternative and something fairly quick after a long day at work.

Serves one person

Ingredients:

1/2 Red Onion

4 Cherry tomatoes sliced in half (I usually add more, but try and test to what you like)

3 large handfuls of spinach

1/2 tbsp Coconut Oil

75 g Chorizo

1 x 240 g skinless chicken breast fillet cut into 1cm slices

1 Ball of Mozzarella

20 g of Pine Nuts (I don’t add these myself, but it’s personal preference)

Method

Heat the Coconut Oil in a large frying pan (or wok as a substitute) over medium to high heat.

Add the chorizo to fry for a minute. Then, add the onion and fry for another minute.

Increase the heat to a Maximum and add a pinch of salt and pepper and then the chicken. Stir fry for a minute until the chicken is cooked through. This step usually takes a bit longer; what I sometimes do is pre-cook a load of chicken breast for the week and add them to my meal towards the end to cut down the cooking time.

Add the cherry tomatoes and cook for a minute or two until they collapse. Then, toss in the spinach leaves and stir together until they are wilted fully.

Once the spinach is cooked, use a wooden spoon and make small pockets in the mixture, and add in small pieces of the mozzarella. (I usually stir it together at this point but that’s only if you like the mozzarella to be mixed in). Turn off the heat and wait until the mozzarella has melted before serving up and adding your pine nuts at the end.

Enjoy your meal!

Other options to add:

Prawns, turkey mince, and ham can be used instead of chicken.

I like to season with some Lea and Perrins Worcester’s sauce when I plate up to add a bit of a personal touch, you could add Tabasco sauce.

A spoonful of garlic can also be a nice addition mid-way through.

There are lots of ways you can change or adapt the meal to what you like. Sometimes, when the meal is finished, I drain off the juices and use them as the base of a soup, as they are so tasty!

Let me know what you think and if you would add anything different!

This was written by our contributing writer, Shanai Besst.