Paprika Chicken & Fennel-Orange Salad

• Meanwhile, thinly slice fennel. • Peel and thinly slice orange into wedges. • Finely chop garlic.

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine paprika spice blend, a drizzle of olive oil and a pinch of salt. Add chicken steaks, turning to coat.

• In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat, until fragrant, 1 minute. Transfer to a small bowl. • Add Greek yoghurt to garlic oil mixture and combine. Season to taste and set aside. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). TIP: The chicken is cooked when it is no longer pink inside.

• While chicken is cooking, in a large bowl, combine orange, fennel, mixed salad leaves, a drizzle of balsamic vinegar and olive oil. Season to taste.