You will need :

• 4 x 120g skinless chicken breasts
• 1 slightly heaped tbsp ground garlic
• 1 slightly heaped tbsp coriander
• 3 different colored peppers (orange, red, green)
• 1 can of red kidney beans (drained and rinsed)
• sliced green olives
• 1 can of chickpeas (drained and rinsed)
• mixture of salad leaves (romaine lettuce, baby spinach and rocket leaves)
• Balsamic vinegar for salad dressing

1) Bring out your kitchen snipping scissors and snip the chicken breasts into small strips or pieces in a large marinating bowl. In a tiny bowl, dry mix the coriander and garlic powder and then add to the chicken in the marinating bowl. Ensure all the chicken pieces are well coated. Leave to stand for about 15 minutes. Alternatively leave for a few hours or overnight in the fridge.

2) Use this time to slice your peppers up into thin long strips

3) In a skillet, stir-fry the marinated chicken strips till cooked through.

4) Next add the peppers into the skillet with the chicken and toss them about for a few minutes. I like to preserve the peppers’ crunch and so don’t cook them too much.

5) Remove the skillet from the heat and add in the chickpeas, red kidney beans and about a handful of the sliced olives. Mix all components together

6) In a serving plate/bowl grab about 2-3 handfuls of the mixed salad leaves. Over them drizzle about a tablespoon of Balsamic vinegar.

7) Now add the chicken-peppers-chickpea-kidneybean-olive mixture over the leaves and attack with a fork. GLORIOUS indeed huh ;-)