Chicken with Puy lentils, lemon & herbs

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• Yum!

  09 April 2008

  Yum! rated and commented on this recipe

  

  really easy and tasty mid-week meal

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• Beth

  17 April 2008

  Beth rated and commented on this recipe

  

  Very nice - served it with some steamed spinach.

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• nursesruleok

  13 June 2008

  nursesruleok rated and commented on this recipe

  

  Has become a friday night regular. The addition of a handful of rocket makes it very well balanced and the peppery taste compliments the other ingredients well.

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• becca

  23 July 2009

  becca commented on this recipe

  Really yummy I roasted some cubes of potato to go with it as well to make it a more hearty meal for my husband.

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• Ashpool

  22 June 2010

  Ashpool rated and commented on this recipe

  

  My first ever post! I loved this dish. Changed up the method slightly. I par-boiled the lentils in salted water to speed things up a little, fried off some red onion, added the lentils and braised for 20ish minutes in chicken stock with broad beans, diced jersey royals (also par-boiled in salted water at the same time as the lentils) and grated lemon zest. finally i added a quatered little gem lettuce, sliced spring onions and a little parsley and mint. Finish with a good sqeeze of lemon juice and season well. Awesome.

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• Hana

  13 September 2012

  Hana rated and commented on this recipe

  

  Really delicious, highly recommended for anybody looking for a nice healthy dinner

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• Aneng

  01 February 2013

  Aneng rated and commented on this recipe

  

  Be careful with the lemon. I think my lemon must have been a bit big and the end result was too lemony. Luckily, I kept the stock from the lentils and was able to add that to the sauce to tone it down a bit. I'd definitely try it again, but make small adjustments... less lemon, less parsley,cook the lentils a bit longer, and I might try the square roasties mentioned earlier. On it's own it's a bit bare. Nice flavours though.

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Ingredients

• 650ml chicken stock
• 100g Puy lentils
• olive oil
• 2 chicken breast , skin on
• 2 garlic cloves , finely chopped
• 1 lemon , juice and zest
• a small bunch parsley , roughly chopped

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 30 minutes

Ingredients

• 650ml chicken stock
• 100g Puy lentils
• olive oil
• 2 chicken breast , skin on
• 2 garlic cloves , finely chopped
• 1 lemon , juice and zest
• a small bunch parsley , roughly chopped

Per serving

416 kcalories, protein 59.2g, carbohydrate 29.3g, fat 7.8 g, saturated fat 1.3g, fibre 6g, salt 2.48 g

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