• 4 boneless, skinless split chicken breasts
  • 1/3 cup chili sauce
  • 3 tablespoons honey
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried thyme

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  • 6 skinless chicken thigh fillets, trimmed of fat, halved
  • 120g skim-milk yoghurt
  • 3 tbs masala curry paste
  • 3 tbs roughly chopped coriander leaves, plus 1/2 firmly packed cup whole leaves to serve
  • 3 vine-ripened tomatoes, sliced
  • 1 telegraph cucumber, sliced on an angle
  • 1 small white onion, thinly sliced
  • Juice of 1 lemon
  • 2 tsp olive oil

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  • 6 x 110g chicken thigh fillets, trimmed of fat, halved
  • 3 tbs (1/4 cup) finely shredded basil leaves
  • 1 tbs olive oil
  • 4 spring onions, finely chopped
  • 1 garlic clove, crushed
  • 2 bunches thick asparagus, woody ends trimmed, halved lengthways
  • 150g sugar snap peas, topped
  • 1 small carrot, cut into thick matchsticks
  • 1 red capsicum, thinly sliced
  • 1 tsp reduced-salt vegetable stock powder
  • Toss the chicken in a bowl with the basil and 2 teaspoons of the oil

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  • 3 tsp red wine vinegar
  • 1 tbs lemon juice
  • 1-2 tbs chopped fresh oregano
  • 1 tbs chopped fresh thyme
  • 1/4 cup (60ml) extra virgin olive oil
  • 4 small (170g each) chicken breast fillets
  • 2 tomatoes, cut into thin wedges
  • 1 small red onion, cut into thin wedges
  • 1/4 cup (40g) pitted kalamata olives
  • 100g feta, crumbled
  • 1/4 cup flat-leaf parsley leaves
  • 4 pita bread rounds, warmed
  • Tzatziki, to serve

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  • 250g cherries, pitted and quartered
  • 1 cup seedless watermelon, finely chopped
  • 2 tablespoons pistachio kernels, roughly chopped
  • 1 French eschalot, finely chopped
  • 1 large lime, juiced and rind shredded
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon white balsamic vinegar
  • 1 teaspoon caster sugar
  • 4 chicken breast fillets
  • Pea salad

  • 150g snow peas, trimmed, halved lengthways
  • 150g sugar snap peas, trimmed
  • 100g fresh peas, podded
  • 2 teaspoons extra virgin olive oil
  • 1/3 cup mint leaves, roughly chopped

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  • 4 (about 700g) single chicken breast fillets
  • 1 tbs olive oil
  • 1 tbs fresh lemon juice
  • 190g (1 cup) couscous
  • 45g (1/4 cup) currants
  • 375ml (1 1/2 cups) boiling water
  • 2 tsp extra virgin olive oil
  • 1/3 cup chopped fresh coriander leaves
  • 1/4 cup chopped fresh mint leaves

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