Serves: 4
Time to prepare: 10 mins
Time to cook: approx 20 mins
Cals per portion: 420

225g (8oz) salad potatoes, halved
2 large red peppers, deseeded and thickly sliced
3 chicken fillets, cut into strips
90ml (6tbsp) olive oil
5ml (1tsp) dried oregano
150g bag mixed salad leaves
30ml (2tbsp) white wine vinegar
10ml (2tsp) runny honey
10ml (2tsp) wholegrain mustard

1. Boil the potatoes in a large pan of lightly salted water for 10 mins. Drain well. Meanwhile, toss the sliced peppers and chicken strips in 30ml (2tbsp) of the olive oil and oregano and season with freshly ground black pepper.
2. Heat a cast-iron skillet and cook the chicken and peppers for 5 mins, turning once. Add the potatoes and cook for a further 4-5 mins until the chicken is cooked through and the peppers and potatoes are lightly charred.
3. Divide the salad leaves between 4 plates and top with the hot chicken and vegetables. Whisk together the remaining olive oil with the white wine vinegar, honey and mustard. Season and pour over the salad. Serve immediately.

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