Schmaltzy lentils with chicken, olives & lemon

Method

1. 1

   Heat the olive oil in a casserole dish or deep frying pan over a medium-high heat. Season the chicken all over and add to the pan, skin-side down. Cook for 6-8 mins until well browned and golden, then flip and cook for 2-3 mins until just golden, they don’t need to be cooked through at this point. Remove the chicken to a plate.

2. 2

   Stir the onion and garlic into the chicken pan. Cook for 2-3 mins before stirring in the spices. Cook for 1-2 mins until fragrant, then splash in the chicken stock, scraping the bottom to remove any browned bits. Mix in the lentils, kale, lemon slices and olives. Bring to a simmer, nestle the chicken breasts back in, skin-side up and cook for 8-10 mins until reduced and the chicken is cooked through. Season with the lemon juice and some black pepper, then garnish with the parsley to serve.

Nutrition

calories

473 calories

fatContent

19 grams fat

fiberContent

16 grams fiber

sugarContent

6 grams sugar

sodiumContent

1.52 milligram of sodium

proteinContent

48 grams protein

carbohydrateContent

19 grams carbohydrates

saturatedFatContent

3 grams saturated fat

Indicative values from the source, for the original recipe.

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