1 chicken thigh, bones removed, with skin on
2 slices bacon
For the dressing
1 tsp olive oil
1 tsp balsamic vinegar
salt and freshly ground black pepper
handful flatleaf parsley
handful fresh basil
handful fresh coriander
handful fresh mint
For the salad
Baby spinach leaves
1 punnet strawberries - hulled and quartered
Serves - 1
Heat a frying pan and fry the chicken thigh skin side down for 6-8 minutes on each side. Turn and cook for the same length of time.
When crisp, golden and cooked through cut into thin slices. Add the bacon to the pan for the last few minutes.
For the dressing, mix together the olive oil, balsamic vinegar, salt and pepper.
Add the herbs to the dressing. Mix through the chicken at the last minute and serve with the spinach and strawberries.
Recipe adapted from: Good Food