• 2 small chicken breasts, butterflied
  • groundnut oil
  • 1 tsp turmeric
  • a squeeze  lemon
  • 200g pack Iceland Creamy Spiced Lentils
  • a small bunch coriander, chopped
  • to serve (optional) lemon wedges


  • STEP 1

    Put the chicken breasts in a small ovenproof dish. Mix 1 tbsp oil, turmeric and lemon juice, season well, then rub all over the chicken. Leave for 10 minutes.

  • STEP 2

    Heat the lentils following pack instructions then stir in half the coriander.

  • STEP 3

    Griddle the chicken for about 3-4 minutes each side until cooked through.

  • STEP 4

    Spoon the lentils onto plates, top with the chicken and scatter over the remaining coriander. Serve with lemon wedges, if you like.


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