In keeping with my Mexican inspired food trend, here is a simple delicious meal packed with goodness.

Start off with scattering some fresh thyme leaves over a chopping board, drizzle with some olive oil and a pinch of salt and pepper, add your scored chicken breasts to the mix and coat them evenly, lay them on a screaming hot griddle pan and reduce to a medium heat with 4-5 minutes a side.

Wash some mixed bean sprouts into a nice big bowl and add some watercress. Take the juice of half a lemon and three times as much olive oil to make a dressing and whisk to combine into a light dressing, pouring it over the salad before serving, dress with some mixed seeds.

On a clean board destone and peel an avo, rough chop and add to a bowl, add a finely chopped red onion and cherry tomatoes along with a handful of coriander leaves, mixing them all together. Add a squeeze of lime juice and good pinch of salt and pepper.

Once the chicken has cooled, slice it into thick slices and serve atop a plate piled with the chunky guacamole and sprout salad.

A perfect summer treat and great for entertaining dinner guests.