Portuguese Chicken Burgers

Combine 40g cherry tomatoes (sliced), ¼ green shallot (finely chopped) and ½ tbs fresh flat-leaf parsley (finely chopped). Combine 1 tsp each of lemon juice and olive oil, ½ tsp paprika and a pinch of chilli flakes. Heat a frying pan. Brush 150g lean chicken breast with paprika mixture and cook until cooked through. Spread 1 x 50g wholemeal roll (toasted) with 1 tsp low-fat mayonnaise. Top roll with ½ cup baby spinach leaves, sliced chicken and tomato salsa. Serve with a leafy green salad.