The body needs fuel. In fact it needs a number of different types of fuel. Simple and complex carbohydrates to provide energy, fats that have numerous jobs, such as keeping the organs healthy, and protein, to build and maintain muscle.

It is common knowledge that protein, in particular, comes from meat. There are other sources but meat is by far the most accessible, affordable, and perhaps, enjoyable. So much of our food is overly processed and ’mechanically-chewed’, so which meat is best?

Pork is beneficial due to its vitamin D retaining properties and its high protein levels, the problem is that it has higher levels of cholesterol and saturated fats (the bad guys) than other meats. Beef is great… when portion size is small, we’re talking three ounce portions and that’s not much: more generous portions will be high in obesity-prompting fats and, let’s face it, will often lead to further portions.

Lamb is a bit more like it, especially as it is very high in selenium which could, potentially, be used to fight or prevent cancer. Despite this, sheep-meat is a little inaccessible.

Now chicken, on the other hand, is different. Five ounces of chicken breast is said to deliver almost all of your RDA of protein and contain very little fat (beyond the skin). With all this on the chicken’s side and its availability, many chefs depend on chicken due to its extreme versatility. Our clucking friends can be even more tasty when served with other friends from the plant family.

For example, Lemon Chicken with Mediterranean Vegetables (for more ideas check out the chicken recipes online). The chicken is fried in a healthily peppered and lightly-oiled pan. Almond oil is high in vitamins and essential fatty acids so is preferable and pepper helps the intestines absorb nutrients from the food. After a couple of minutes add a copious volume of lemon juice to the pan. The health benefits of lemon are underestimated but outweighed by the taste benefits. The chicken should simmer in the lemon juice for around eight minutes. Meanwhile, the vegetables can be prepared. This is done by chunky chopping tomatoes, peppers, beetroot and onion. These can then be placed on a tray and drizzled on with almond oil. Herbs of your choice can also be added: Thyme, Tarragon and Basil work very well. Place the vegetables in the oven around five minutes before the chicken goes in the pan: by the time the chicken is ready the whole meal will be set. For those who wish to lose weight or reduce fat, the vegetables can be used as carbohydrates, as long as sufficient carbohydrates have been consumed throughout the day. For others, wholemeal bread makes a perfect accompaniment.

This simplistic yet effective meal deserves an appropriate drink alongside it. Try a Cabernet Sauvignon if you aren’t driving, an organic Elderflower non-alcoholic wine if you are. The simplicity of this meal is key as it staves off the unhealthy ingredients but still leaves you with a satiated palate.