MEAL MATHS - CHICKEN, ASPARAGUS & SPINACH

Ready in 35 minutes | Serves 2

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1. Preheat the oven to 200°C, gas mark 6. Cook the chicken according to pack instructions. Meanwhile, place the sultanas in a small bowl and cover with boiling water until plump.

2. Preheat a large pan over a high heat. Wash the spinach, then add to the pan along with any water clinging to the leaves. Cover and cook for 2-3 minutes, until wilted, then remove from the pan and rinse with plenty of cold water. Squeeze out all the excess liquid. Wipe the pan dry and return to the heat. 

3. When hot, add 2 tbsp olive oil and the drained spinach, followed by the sultanas and sherry vinegar. Cook for 2 minutes, until no liquid remains in the pan.

4. To serve, divide the spinach between 2 plates and top with the chicken, spooning over any cooking juices from the tray.