Grill your strips of chicken breast and finely sliced lengths of courgette at the same time, at separate ends of the rack, both with a little black pepper and lemon juice to stop them from sticking.
Meanwhile, arrange some mixed salad leaves (with some variation in texture, colour and taste), adding a finely sliced spring onion and a couple of teaspoons of drained capers. Seeds or nuts are good here too – pine or pumpkin would suit. Dress with a well-stirred balsamic, olive oil, wholegrain mustard, lemon juice and fresh, chopped garlic dressing, and toss well.
Having turned your courgette and chicken on the grill at half way point, add them to the top of the salad and serve with cottage cheese. Delicious.