Peel the tomatoes and peppers. Cut the courgettes and peppers into small cubes. Cut the tomatoes into quarters, remove the seeds and then finely dice.
Thinly slice the spring onions. Cut the preserved lemon into quarters, scoop out the flesh in the centre and then finely dice the skin.
Heat a large saucepan and add a drizzle of olive oil. Add the onion, pepper, preserved lemon and a pinch of salt. Cook for 3 to 5 minutes and then add the tomato. Cook for a further 2 minutes and add the courgettes. Mix well and cook for a final 5 minutes.
Preheat the oven to 220°C.
Remove the casing from the chorizo and cut into thin slices. Gently lift the skin from the chicken breast to create a pocket. Place 2 or 3 slices of chorizo into this pocket.
Heat a frying pan to hot and add a little olive oil. Place the chicken breasts in the pan skin side down. Season and cook for 5 minutes over a high heat. Turn over and cook for another minute. Transfer to an ovenproof tray and cook for 7 to 8 minutes. Once cooked, remove from the oven and allow to rest for 3 minutes.
Serve the chicken on a bed of vegetables and finish with a pinch of fleur de sel and a drizzle of balsamic vinegar reduction.
«Feel free to use tomato puree instead of diced fresh tomatoes. Replace the preserved lemon with some fresh herbs to give your vegetables a different flavour.»