Claire Thompson had gastric bypass surgery in 2012 and has to stick to just 600 calories a day.
She has lost over seven and a half stone and hopes to lose the same again to become a size 16.
The 34-year-old call handler at Mercury Taxis, mum to Amber (4) and Freddie (3), blames comfort eating for piling on the weight - a habit made in childhood. “I always had an unhealthy relationship with food. My parents split when I was young and adults around me over-compensated with food,” she says.
Claire has had to adopt a new way of eating. Her low-calorie diet is 80 per cent protein, plus veg and carbs. Breakfast is a fruit salad, la tuna or chicken salad and tea a low-fat roast dinner, fish and vegetables or this tasty chicken dish...
Serves: four cost: £3.15 per person
4 chicken breast fillets
8 slices of pancetta
150mls of balsamic vinegar
1 tin of chickpeas
16 vine-ripened tomatoes
Olive oil cooking spray
A handful of thyme
Rocket leaves to serve
Preheat the oven to 160 degrees. Place the tomatoes and balsamic vinegar into a ceramic cooking pot and slow-roast in the oven for approx 15 minutes.
Place the chicken breast fillets in a frying pan and lightly spray with olive oil. On a medium heat, brown the chicken but do not fully cook it. Then remove it from the pan. Now wrap the chicken in slices of the pancetta, using cocktail sticks to keep it in place if necessary.
Place the chickpeas and thyme into the pot with the tomatoes.
Place the wrapped chicken on top, then slow-roast for 30 minutes, or until cooked through.
Remove from the oven, serve with the rocket leaves and enjoy your healthy, low-fat, low-calorie dinner.
This recipe is the first meal I cooked my partner Rob when we started dating. He’s now a convert to chickpeas!
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