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

Chicken with Puy lentils, lemon and herbs
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  1. chicken stock 650ml
  2. Puy lentils 100g
  3. olive oil
  4. chicken breasts 2, skin on
  5. garlic 2 cloves, finely chopped
  6. lemon 1, juice and zest
  7. parsley a small bunch, roughly chopped
  1. STEP 1
  2. 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.
  3. 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.
  4. Drain the lentils and toss through the parsley. Slice the chicken and serve on a bed of lentils with the pan juices spooned over.
Adapted from
Adapted from
Abundant Energy //