Chermoula & Honey-Glazed Chicken Breast

• Meanwhile, zest lemon to get a pinch, then slice into wedges. • In a small bowl, combine lemon zest, a squeeze of lemon juice, the honey and the water (for the glaze). Set aside.

• In a medium bowl, combine chermoula spice blend and a drizzle of olive oil. • Add chicken thigh, turning to coat. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ If you've swapped to chicken breast, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Add to the spice mixture, as above.

• In a large frying pan, heat a drizzle of olive oil over medium heat. Cook chicken, turning occasionally, until browned and cooked through, 10-14 minutes. • In the last minute, add honey glaze, turning chicken to coat. Cook until bubbling, 1-2 minutes.

TIP: Chicken is cooked through when it's no longer pink inside. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Prepare pan as above. Cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). In the last minute, add honey glaze, as above.

• Meanwhile, finely chop cucumber and tomato. Transfer to a second medium bowl. • Add a squeeze of lemon juice and a drizzle of olive oil. Season, then toss to combine.