Ingredients

The following ingredients have 4 Servings
  • 4 skinless, boneless Chicken breasts
  • 1 Tbsp ground cilantro
  • 2 cloves garlic cloves (grated)
  • 1 pinch salt
  • 1 pinch freshly ground Black pepper
  • 1 lemon (juice)
  • 2 Tbsps olive oil
  • 1.125 cups le puy Lentils
  • 1 Red onion (diced)
  • balsamic vinegar
  • 4 ozs Arugula
  • 5 cherry tomatoes (halved)

Instruction

  • Put the chicken in a bowl and add the coriander, garlic, salt, black pepper, 2 tablespoons lemon juice and oil. Mix well to coat the chicken, then cover and leave to stand for 1 hour.
  • Heat the oven to 220°C (200° fan) 425°F gas 7.
  • Put the chicken in a baking dish and cook for 15-20 minutes, depending on the size of the chicken breasts. To test if the chicken is cooked -insert a skewer or knife into the chicken - the juices should run clear with no trace of pink. Remove from the oven and set aside.
  • Put the lentils in a pan, cover with water and bring to a boil. cook for 15-20 minutes, until tender.
  • Drain the lentils, then mix with the remaining lemon juice and season to taste with salt and pepper. Add the onion and a dash of balsamic vinegar.
  • Divide between 4 serving plates.
  • Slice the chicken and place on top of the lentils. Add the rocket and tomatoes.