Season and sear the chicken. In a bowl, toss the chicken breasts with 2 tablespoons of olive oil, the minced garlic, smoked paprika, oregano, and a generous pinch of salt and pepper. Heat a large frying pan over a medium-high flame until it's hot enough that a drop of water sizzles on contact. Lay the chicken in the pan and listen for that satisfying hiss. Cook for 6-7 minutes per side, until the underside is a deep golden brown with distinct char marks and the chicken feels firm to the touch. The smell of paprika and garlic will fill your kitchen.

Rest the chicken. Transfer the cooked chicken to a cutting board and let it rest for at least 10 minutes. This step is crucial — the juices need time to redistribute so the meat stays moist and tender. Meanwhile, the pan will cool slightly, making it easier to handle.

Cook the pasta. Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to the package instructions until al dente — about 10-12 minutes. You're looking for a tender bite with a slight resistance in the centre. Drain the pasta in a colander, then rinse briefly with cold water to stop the cooking process and cool it down for the salad. Drizzle with a little olive oil to prevent sticking, and set aside.

Prepare the vegetables. While the pasta cooks, halve the cherry tomatoes, dice the bell pepper into small, even cubes, and slice the red onion into thin half-moons. The colours should be vibrant and inviting — red, yellow, and purple against the green rocket. Place them all in a large mixing bowl.

Slice the chicken. Once the chicken has rested, slice it against the grain into thick, juicy strips. You'll see the meat is opaque and moist, with a beautiful golden crust. Add the sliced chicken to the bowl with the vegetables.

Assemble the salad. Add the cooled pasta, rocket or spinach leaves, and halved olives to the bowl. Drizzle over the lemon-balsamic dressing and toss everything gently with your hands or two large spoons until every piece is lightly coated. The rocket will wilt slightly from the warmth of the chicken, adding a lovely soft texture.

Finish and serve. Scatter the shaved Parmesan over the top and give it one final gentle toss. The pasta salad should look glossy and inviting, with pops of colour from the vegetables and chicken. Serve immediately at room temperature, or refrigerate for an hour to enjoy it cold.