Pan-Fried Chicken

Meanwhile, peel and grate the garlic (or use a garlic press) - set aside. Zest the lemon then cut into wedges. Put the ground coriander and lemon zest in a mixing bowl with a pinch of salt and pepper and a drizzle of oil. Mix to combine, then add the chicken breasts to the bowl. Toss to coat in the mixture and set aside.

Heat a large frying pan on high heat (no oil). Once the pan is hot, lay in the chicken skin-side down and cook until the skin is nice and crispy, about 5-6 mins. Turn and cook for 2 mins on the other side, then transfer to another baking tray and roast on the top shelf of your oven until cooked through, 12-15 mins. iIMPORTANT: The chicken is cooked when it is no longer pink in the middle.

While the chicken roasts, get your washing up done (but don't wash the frying pan). When everything is about 6 mins from being ready, pop the frying pan back on medium high heat and add a splash of oil. Add the spring greens and a pinch of salt and pepper and stir-fry until softened, 3-5 mins. Add the garlic to the greens, stir and cook for 1 minute more, then remove from the heat.

Once the chicken and squash are cooked, remove from the oven and pop your chicken on a board to rest. Stir the squash through the greens either in your baking tray or frying pan - whichever is easiest!