- ½ tbsp coconut oil
- 75g chorizo, finely diced
- ½ red onion, diced
- 1 x 240g skinless chicken breast fillet, cut into 1cm slices
- salt and pepper
- 4 cherry tomatoes, sliced in half
- 3 big fistfuls of baby spinach leaves
- 1 ball of mozzarella, torn into chunks
- 20g pine nuts
Heat the coconut oil in a large frying pan over a medium to high heat. Add the chorizo and fry for a minute. Add the onion and fry for another minute.
Increase the heat to maximum and add the chicken, along with a generous pinch of both salt and pepper. Stir-fry for about 3 minutes, by which time the chicken should be almost completely cooked through.
Throw in the cherry tomatoes and cook for a minute or until they just begin to collapse. Toss in the spinach and stir through until fully wilted.
Use a wooden spoon to make little pockets in the chicken and vegetable mixture, then drop in small chunks of the mozzarella. Turn off the heat and let the mozzarella melt before spooning the whole delicious lot onto a plate and scattering over the pine nuts.
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