MC - Wild garlic & sundried tomato chicken with lentils

Name: MC - Wild garlic & sundried tomato chicken with lentils
Cuisine: European, Mediterranean
Ingredients: 350g chicken breasts; 20g wild garlic; 1 tbsp apple cider vinegar; 80g dried brown lentils; 1 red onion; 1 tsp dried oregano; 1 yellow pepper; 40g rocket; 2 chicken stock cubes; 40g sundried tomatoes; 120g baby plum tomatoes; Olive oil; 900ml boiling water; pepper; salt

8 steps

Sun-dried tomato and delicate wild garlic makes a delicious topping for chicken breasts. Served on nutty brown lentils, sweet cherry tomatoes, yellow peppers and wilted rocket. Cook time: 30 mins Allergens: Celery, Sulphites Cuisine: Italian Key ingredient: Chicken Calories: 539.5 Protein: 55.32g Carbs: 37.44g Fat: 20.7g

Updated at: Thu, 17 Aug 2023 14:19:09 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories550.8 kcal (28%)

Total Fat20.8 g (30%)

Carbs47.7 g (18%)

Sugars11.9 g (13%)

Protein42.9 g (86%)

Sodium2190.6 mg (110%)

Fiber9.2 g (33%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

350gchicken breasts

20gwild garlic

1 Tbspapple cider vinegar

80gdried brown lentils

1red onion

1 tspdried oregano

1yellow pepper

40grocket

2chicken stock cubes

40gsundried tomatoes

120gbaby plum tomatoes

900mlwater

Instructions

Step 1

Preheat the oven to 200C / gas mark 6 and boil a kettle.

Step 2

Place the chicken stock cubes into a medium-sized saucepan. Add 900ml boiling water, mix to dissolve the stock cube, then add the dried lentils. Boil for 25 mins until cooked and all water has been absorbed (drain if any excess water remains).

Step 3

Finely chop the wild garlic leaves and steams and roughly chop the sun-dried tomatoes, and place into a small bowl. Add 1/2 tbsp olive oil and mix.

Step 4

Heat a large frying pan with 1/2 tbsp oil on a medium-high heat. Place the chicken breasts into the pan and season with sea salt and black pepper. Cook for 2 mins each side until turning golden, then transfer to a baking tray.

Step 5

Spoon the wild garlic and sun-dried tomato mix evenly over each chicken breast. Place in the oven to cook for a further 20 mins or until the chicken is cooked through.

Step 6

Finely dice the red onion and the yellow pepper. Slice the cherry tomatoes in half.

Step 7

Add 1/2 tbsp oil to the same pan used to cook the chicken, along with the onion, yellow pepper, cherry tomatoes and dried oregano. Cook for 3-4 mins on a medium heat until softening, then turn off the heat.

Step 8

When the lentil are cooked add them to the frying pan, followed by the rocket and apple cider vinegar. Stir all together. Divide the lentils between two warm plates and top with the chicken.