Preparation time: 10 mins Cooking time: 30 mins Ingredients
2 tsps of smoked paprika
2 tbsp of melted coconut oil (or butter or olive oil)
1 bunch of chard
100g of Greek yogurt
3 tbsp of chopped chives
Salt and pepper Method
1.Marinade the chicken in the paprika and 1 tbsp of oil. Give the breast a good rub with the oils and spice, then season and leave to the side.
2.Heat up a pan to a medium high heat and cook the chicken for 15-20 minutes rotating every few minutes until cooked through and nicely seared.
3.While the breasts are sizzling, mix the yogurt with the chopped chives, zest of the lime as well as it's juice, plus a grind of salt and pepper and place to the side. 4.In another pan heat the other tbsp of oil on a medium heat. Finely cut the chard into cm strips and shave the fennel into 1/2cm strips.
5.Pop them in the pan with some seasoning and stir.
6.Let this cook for 10 minutes before serving all together. This dish will keep 1-2 days in the fridge.
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