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Recipe by olive magazine

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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

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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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