Season chicken with paprika and herbs. Set aside.

Spray a large non-stick fry pan or wok with oil and set over medium to high heat. Add onion and garlic and stir for 1 minute. Add chicken and cook, stirring for 3 to 5 minutes or until browned. Remove from pan and set aside. Spray same pan with oil and heat to medium heat. Add zucchini and red pepper and stir fry for 3 minutes.

In a small bowl, mix peanut butter with a teaspoon of hot water to thin down. Add to the vegetables in the pan and cook for 1 minute. Add chicken back to pan, along with spinach, lemon zest, and juice. Cook for a further 30 seconds.

Remove from pan and divide into two serving bowls. Season to taste and garnish with basil before serving.