Give your other half a day out the kitchen and slam this in the oven to impress - it may earn you more time watching the odd game of footie in the next few weeks.

This takes 45 mins to cook, but only 5 mins to sling together and chuck in the oven so you are free to shower, surf, lift weights or veg in front of the telly whilst its cooking.

It tastes as good cold or reheated in a microwave the next day for lunch or supper so if you are single cook both pieces for a quick meal the following day - families or couples should cook four pieces.

If you hate Chinese, or want to try another flavour then use Curry Powder or Paste Chilli powder, herbs or pepper to coat the chicken.

Do take the trouble to skin the chicken portions - it takes seconds and the calories you save will give you a good serving of spud, rice , pasta or a pitta bread instead!

Treat yourself to chicken leg portions instead of the plain breast meat - the meat IS higher in fat than breast meat but this recipe has no fat added during cooking. Leg portions have more iron, a great flavour and you get a bone to chew!

Kit you'll need

Oven proof dish or tin
Teaspoon
Small plate

Ingredients

2 Skinless Chicken portions
1 tsp Garlic Paste
Pinch dried Ginger
1 Tablespoon Soy Sauce
1 heaped teaspoon 5 Spice Powder
1 tablespoon Lemon or Lime Juice

Turn oven on to Gas 4, 180 deg C

Step by step

- Remove skin from Chicken portions
- Mix the remaining ingredients on small plate then using the back of a spoon or your hands, rub them over both sides of the Chicken.
- Put the coated chicken pieces in the tin or dish.
- Put on middle shelf of oven and leave to cook for 45 mins

Points for style

When the meat is cooked through the juices will run clear if you prick the thickest part of the leg with a fork.

Don't forget to put some veg, rice or pasta on to cook before the chicken will be ready.

Alternatively nuke a jacket spud/ toast a pitta bread and serve with salad for minimum fuss