This is at the slightly naughtier end of the spectrum, but it’s very filling and a great protein hit to boot. I often make it as a light dinner with a side salad on days when I have done any resistance workouts, or really pushed myself and need to up my protein.

Serves: 1 

What You’ll Need:

• 1 large chicken breast
• olive oil, for drizzling
• 3 handfuls baby spinach leaves
• 1 tablespoon olive tapenade (optional)
• 2 slices low-fat mozzarella
• sea salt and black pepper

What To Do:

• Preheat the oven to 190°C/375°F/Gas mark 5. Place the chicken breast on a baking tray, drizzle with a little olive oil, season with salt and pepper and roast for 20 minutes.
• Meanwhile, place the spinach leaves in a metal sieve or colander and slowly pour boiling water over them until wilted. Squeeze all of the water out and leave to drain.
• After 20 minutes, remove the tray from the oven. Carefully spread a layer of tapenade, if using, on top of the chicken breast, cover with the wilted spinach, then place the mozzarella on top of the spinach. Season with salt and pepper. Return to the oven for another 8 minutes, until golden and bubbling. Remove and leave to rest for a few minutes before eating.

Spinach is a very rich source of the antioxidant beta carotene, a fat-soluble nutrient, and the mozzarella obviously has a natural fat content. This works as a carrier for the beta carotene, which is a great anti-inflammatory, and significantly increases your absorption of it.

Healthy recipes from BBC Good Food Show stars; Dale Pinnock.