This works great the next day at work too so make extra and bring with you. It has delicious flavours and is very easy to prepare.

<strong>Lemon and Paprika Chicken with a Warm New Potato Salad</strong>
Serves 4

4 chicken breasts off the bone, skin removed, flattened
2 tbsp each honey and olive oil
1 clove of garlic peeled and crushed
Juice of half a lemon
1tsp smoked paprika

Combine all the ingredients bar the chicken, then add the chicken and stir to combine. Cover and chill for 30 minutes.
Meanwhile prepare the New Potato Salad then when ready,
Heat a Griddle pan and cook the chicken breasts until juices run clear and they are done.

<strong>New Potato Salad with peppers, chorizo and peas</strong>
2 medium onions sliced
2 cooked red peppers sliced thinly                                                                                               30g chorizo sliced finely
½ tbsp oil
500gr new baby potatoes washed
100gr frozen peas
4tbsp olive oil
2tbsp white wine or white balsamic vinegar
1tsp Dijon mustard
½ tsp sugar
2tbsp chopped fresh parsley

Cover the potatoes with water, bring the water to the boil, turn down and simmer until cooked.Drain and keep warm.
Heat the oil and cook the onion over a low heat until soft.
Add the chorizo, red pepper and the peas and continue to cook until the flavours have all combined, and the peas are warm, about 5 minutes.
Add the cooked potatoes and mix well to combine.
Make the dressing by whisking the oil, vinegar, Dijon and the sugar together, Taste and season as needed.
<strong>To serve</strong>
Add the warm potato salad to a large serving plate, slice the chicken breast, sprinkle over the dressing and some chopped fresh parsley and serve.