Spanish chicken

8x142g/5oz chicken breasts
Fry Light
1 onion
3 garlic cloves
1 red and 1 yellow pepper
400g can chopped tomatoes with herbs
¼pt/142ml stock made with Bovril
1 tbsp sweet paprika
salt and freshly ground black pepper
2 tbsp freshly chopped parsley
1 cos lettuce
juice of 1 lemon

1. Cut the chicken into strips, place on a griddle pan sprayed with Fry Light and fry for 2-3 minutes on each side until sealed.

2. Slice the onion, crush the garlic and deseed and slice the peppers. Place in a pan with the tomatoes and bring to the boil. Add the stock, paprika, seasoning, parsley, chicken strips and olives if desired (1 Syn per 8 olives on all choices) and simmer for 10-15 minutes until the chicken is cooked through.

3. Meanwhile, wash the lettuce, tear the leaves into large pieces, toss in the lemon juice and season to taste. Add some chopped anchovies if desired (½ Syn per 1oz/28g on Original, 3 Syns on Green). Serve the Spanish chicken with the salad.

Tip: The chicken tastes great served cold the following day with a large mixed salad. Or, if you prefer it hot, simply reheat in a microwave.