Olive Magazine

Griddled courgette, chicken and lentils with mint yoghurt

Published: December 19, 2014 at 2:28 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 2

Puy lentils are cooked with flavoursome chicken thigh and layered with buttery, griddled courgette. Serve with natural yogurt mixed with mint sauce.

Nutrition:
NutrientUnit
kcal406
fat7.8g
saturates2.3g
carbs30.8g
sugars0g
fibre5.6g
protein55g
salt2.62g
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Ingredients

  • 100g Puy lentils
  • 1 cube chicken stock
  • 4 chicken thighs, sliced into ribbons
  • olive oil
  • ½ tsp garam masala
  • 2 courgettes, sliced into strips
  • 1 clove garlic, crushed
  • ½ small bunch coriander, chopped
  • ½ lemon, juiced
  • 75ml natural yoghurt
  • 1 tsp mint sauce

Method

  • STEP 1

    Simmer the lentils with the stock cube, in enough water to cover, until tender, drain. Meanwhile heat a griddle (chargrill) to high.

  • STEP 2

    Toss the chicken with 1 tsp olive oil, then the garam masala. Toss the courgette strips with 1 tsp olive oil and the garlic and season. 
    Griddle the chicken and courgettes on both sides.

  • STEP 3

    Toss the lentils, chicken, courgette, coriander and lemon juice together. Mix the yoghurt with the mint sauce and drizzle over.

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