Place small chicken breast fillet on a tray and spoon over 100g of tomato passata then sprinkle with oregano, thyme and 60g of torn buffalo mozzarella on top. Bake in a hot oven 15 minutes, then grate 1 tsp of parmesan and return to oven for 5 minutes more. Meanwhile, spray a pan with oil and place on a medium heat. Add 1 spring onion, 1 chopped garlic clove and cook for 1 minute. Add 100g of tender stem broccoli and a large handful of spinach and cook, stirring, for 1 minute. Add ½ a can of lentils 2tbsp water and cook for another 3 minutes. Remove the chicken from the oven and serve.