Serves 1

• 1 boneless, skinless chicken breast (preferably free-range or organic)
• 1 tbsp olive oil
• 50g chorizo (Spanish sausage), sliced
• ½ small red onion, peeled and sliced
• ½ small red pepper, deseeded and sliced
• ½ small yellow pepper, deseeded and sliced
• ½ garlic clove, peeled and finely chopped
• ½ small red chilli, finely chopped
• 1 tsp sherry vinegar
• 3-4 fresh basil leaves, roughly shredded
• Fine sea salt and freshly ground black pepper

• 410g can butter beans, drained and rinsed in a sieve
• ½ small garlic clove, peeled and finely chopped
• 2 tbsp olive oil

1 Heat a griddle pan on the hob. Carefully cut the chicken horizontally almost all the way through the middle and open out. Season with salt and pepper.

2 Drizzle the chicken with half the oil and add to the pan. Fry for 4-5 minutes then turn over a cook on the other side for about 3 minutes more until the chicken is cooked through.

3 Add the remaining oil to a frying pan and cook the chorizo, onion and peppers for 5 minutes, stirring regularly. Add the garlic and chilli for the last minute of cooking time.

5 Pour the vinegar into the pan with the chorizo and vegetables. Simmer for a few seconds. Stir in the basil and season.

6 Spoon the butterbean mash onto a plate and top with the chorizo sauce and chicken. Serve.

1. Butterflied meat or chicken is cut horizontally almost all the way through the middle and opened out. When prepared this way, it cooks in half the time.
2. Butterbeans make a quick and easy mash. Use cannellini or haricot beans as an alternative if you like.
3. If you don’t have a stick blender, use a food processor or mash the beans with a potato masher until as smooth as possible.