Pre-heat oven to 220c. Mix the lemon zest, juice and olive oil in a bowl, add the chicken and coat well, cover and marinate in refrigerator for 1 hour. Heat a large ovenproof frying pan over a high heat. Season the chicken with salt and pepper, place skin side down and sear until golden. Turn chicken over and cook for another minute.

Place pan in the oven and cook the chicken for about 10-12 minutes, until the chicken feels firm to the touch and is cooked through. Remove from the oven, rest for 5 minutes before slicing the chicken on the diagonal.

Lentil Salad: whisk the mustard, olive oil and vinegar together in a small bowl until combined. Combine the vinaigrette in a bowl with the warm lentils, red onion and herbs.

Make Gravox Chicken Gravy according to canister directions.

To serve: put a handful of spinach leaves onto each plate, top with lentil salad, then chicken. Drizzle over Gravox Chicken Gravy.