- First, marinate the chicken in the paprika and 1 tbsp of oil. Give the breast a good rub with the oils and spice. Then season with salt and pepper and leave to the side.
- Heat up a pan to a medium-high heat and throw the breast on top to cook for 15-20 minutes, rotating every few minutes until the breast is cooked through and nicely seared.
- While this is sizzling, mix the yogurt with the chopped chives, lime juice and zest and a grind of salt and pepper. Place this mix to one side.
- In another pan, heat the other tbsp of oil on a medium heat. Finely cut the chard into cm strips and shave the fennel into 1/2cm strips. Whack them in the pan with some salt and pepper and stir and let this cook for 10 minutes.
- Serve all together!
This dish will keep 1-2 days in the fridge.