With well balanced spices, these healthy grilled chicken breasts are perfect either in a plate with veg and a carbohydrate such as my fake dauphinoise , Mexican rice, potato medley or as a burger.

Ingredients for 4 portions

• 4 chicken breasts
• 2 tablespoons sweet paprika
• 2 tablespoons garlic powder
• 1 tablespoon dried oregano
• salt & pepper to season
• Olive oil

Method

Cover chicken breasts in greaseproof / wax paper or cling film, and bash with a rolling pin to flatten them slightly. This helps them cook evenly. Careful not to bash too much, as it interferes with the chicken’s fibres and if too thin the end result will be dry)

Rub a small amount of olive oil over the chicken, then sprinkle the dry rub on one side.

Heat a griddle pan, and when hot add a little olive oil to ensure chicken breast doesn’t stick. Add chicken spice-side down.

While the chicken grills on one side, cover the tops of them with remainder of the dry rub.

When chicken breast starts looking cooked around the edges from the top (5 minutes), flip over and cook other side (4 min-ish).

Griddle pans and heat sources vary, so keep an eye on your meat to ensure it doesn’t dry out. Similarly, make sure chicken is cooked through before serving, and juices run clear.