Ingredients

• 2 cups of Spinach
• 1-2 cups of Courgette Spaghetti
• 1/2 a Lime
• 1 large Chicken Breast
• Econa Jerk BBQ Sauce
• (Optional) Cottage Cheese
• Coconut Butter/Oil
• Oils – Chill/Garlic/Olive/Rapeseed

1. Get a chopping board and butterfly your chicken breast. (Slice in half through it’s side but not all the way and open up to get ready to place in the pan.)
2. Rub the Econa dressing into the chicken in a bowl for a couple minutes.
3. Place a pan on your stove and heat at a medium temperature.
4. Use 1tsp of coconut oil/butter into the pan to melt.
5. When it has all melted, place the chicken breast (spread out) in the centre of the pan.
6. Leave to cook for around 25-35 minutes depending on the size of your chicken. Half way through that cooking time make sure you turn the chicken over to cook on the other side.
7. Get your serving dish and place in front of you.
8. Place the spinach into the serving dish.
9. Get the amount of courgettie (courgette spaghetti) to your desire and place on top of the spinach.
10. Squeeze your lime and juice it over the salad.
11. When the chicken is cooked, place on a clean chopping board and slice into strips finally placing on top of your salad.
12. If you wanted to add a little more of a hint of flavour you can sprinkle a little bit of the oils from the choices I jotted down above ^^ – (Garlic, Chilli, Rapeseed, Olive) Sprinkle over your salad ever so lightly.
13. For even more extra flavours, I chose to add 2tsp of cottage cheese and it went perfectly!