Chicken with Puy lentils, lemon and herbs

  • serves 2
  • Easy

The perfect nutritious, filling meal. This dish pairs chicken breast with cholesterol-blasting, peppery puy lentils seasoned with lemon, garlic and parsley.



  • 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


  • 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