• In a medium bowl, combine garlic & herb seasoning, a drizzle of olive oil and a 
pinch of salt and pepper. Add chicken thigh, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook 
chicken thigh, turning occasionally, until browned and cooked through (when no 
longer pink inside), 10-14 minutes.
• Remove pan from heat, then add the honey and a splash of water, turning 
chicken to coat. 

• Meanwhile, thinly slice cucumber into half-moons.
• Tear kale leaves from the stems, then thinly slice, discarding stems. Massage
kale leaves to soften. 

• In a large bowl, combine basil pesto and a drizzle of the vinegar and olive oil.
• Add kale, mixed salad leaves, semi-dried tomatoes and cucumber, tossing to 
coat. Season to taste with salt and pepper. 

• Slice chicken.
• Divide basil pesto salad between bowls.
• Top with glazed chicken and hummus.
• Sprinkle over pine nuts and chilli flakes (if using) to serve. Enjoy!