Season the chicken with salt and pepper and heat the coconut oil in a frying pan.

Fry the chicken on medium heat until browned and cooked throughout.

In the meantime, place the beans in a pan of boiling water and boil gently for 3-5 minutes until tender, and then set aside.

Peel the grapefruit by using a sharp knife. Separate the skin from the flesh then cut out the grapefruit segments.

Place the salad leaves in a bowl and mix together with the green beans and grapefruit. Drizzle the salad with olive oil and lemon juice.

Divide the salad between two plates and place the chicken on top. Season with salt and pepper and serve.