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Ingredients
- chicken stock 650ml
- Puy lentils 100g
- olive oil
- chicken breasts 2, skin on
- garlic 2 cloves, finely chopped
- lemon 1, juice and zest
- parsley a small bunch, roughly chopped
Method
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Step 1
Put 500ml of the chicken stock into a pan. Add the lentils and simmer until tender, about 20 minutes. Heat 1 tbsp olive oil in a non-stick frying pan.
Put the chicken breasts in skin-side down and cook until the skin is golden brown. Turn over and cook for 5-6 minutes add the garlic to the pan, stir for a minute, then add the rest of the stock, lemon juice and zest and simmer for a couple of minutes.
Drain the lentils and toss through the parsley. Slice the chicken and serve on a bed of lentils with the pan juices spooned over.
Nutritional Information
- Kcals 416
- Carbs 29.3g
- Protein 59.2g
- Fat 7.8g
- Salt 2.48g
- Saturates 1.3g
- Fibre 6g
