I’ve been doing a LOT of baking recently, so have been trying to get my healthy eating back on track. I have lots of canned beans in the cupboard, as they are a quick side dish to put together and are a great alternative to rice, which Kieran doesn’t eat.

BBC Good Food

For the chicken breast

• 1/2 tsp rapeseed oil
• 1/4 tsp dried oregano
• 1/4 tsp dried thyme
• 1/2 tsp smoked or regular paprika
• ¼ tsp cayenne pepper
• 1/2 garlic clove (finely chopped)
• 2 skinless (boneless chicken breasts (each weighing 140g))

For the black-eyed bean salad

• 200 g black-eyed bean from a can (drained (or butter or cannellini beans))
• 2 to matoes (deseeded and diced)
• 85 g sweetcorn from a can (drained)
• 2 spring onions (trimmed and finely chopped)
• 25 g semi-dried tomato in oil from a jar (roughly chopped)
• zest and juice 1 lime
• small handful coriander (finely chopped)

For the guacamole

• 1 avocado (stoned and peeled)
• ¼ red chilli (deseeded and finely chopped)
• ½ tbsp olive oil
• juice 1 lime
• small handful coriander (finely chopped)

1. Mix together the oil, herbs, spices and garlic in a large sealable bag. Put the chicken breasts in the bag and mix thoroughly to cover. Bash the chicken with a rolling pin to flatten it a little, then set aside to marinate for at least 15 mins.
2. In a large bowl, mix all the ingredients for the bean salad. Stir well and set aside.
3. For the guacamole, scoop the flesh from the avocado and put it in a medium bowl, chopping it roughly with the side of the spoon. Add the rest of the ingredients and mix well. If you prefer your guacamole to be smoother, mash the avocado well with the olive oil and lime juice until it’s at your preferred consistency before stirring in the other ingredients.
4. Heat the grill. Line a grill pan with foil, place the chicken breasts on it and grill for 5 mins, checking occasionally. Once golden brown, turn and grill for a further 5-7 mins. Check the middle of the breasts after 5 mins and, if cooked through, remove from the heat.