Chicken with Puy lentils, lemon & herbs

Chicken with Puy lentils, lemon & herbs

A quick, easy, low-fat chicken supper, ready in just 30 minutes

Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Total time

Ready in 30 minutes

Method

  1. 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. 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.
  2. Drain the lentils and toss through the parsley. Slice the chicken and serve on a bed of lentils with the pan juices spooned over.

Per serving

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

Recipe from olive magazine, April 2008.

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Latest comments and suggestions

  • 09 April 2008

    Yum! rated and commented on this recipe

    4 stars

    really easy and tasty mid-week meal

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  • 17 April 2008

    Beth rated and commented on this recipe

    4 stars

    Very nice - served it with some steamed spinach.

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  • 13 June 2008

    nursesruleok rated and commented on this recipe

    5 stars

    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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  • 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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  • 22 June 2010

    Ashpool rated and commented on this recipe

    3 stars

    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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  • 13 September 2012

    Hana rated and commented on this recipe

    5 stars

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

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  • 01 February 2013

    Aneng rated and commented on this recipe

    4 stars

    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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Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Total time

Ready in 30 minutes

Ingredients

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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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