The BBC Good Food logo
Chicken & cherry tomato lentils

Chicken & cherry tomato lentils

By
Rating: 4 out of 5.5 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A simple traybake that combines storecupboard pulses with chicken thighs, cumin and parsley

  • Gluten-free
Nutrition: per serving
HighlightNutrientUnit
low inkcal356
low infat9g
saturates2g
carbs31g
sugars5g
fibre10g
protein41g
salt1.7g
Advertisement

Ingredients

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Toss the chicken and onion with the oil, arrange on a baking tray and season. Roast for 10 mins, then add the cherry tomatoes and sprinkle over the cumin seeds. Cook for another 10 mins.

  • STEP 2

    Meanwhile, heat the Puy lentils following pack instructions, then turn out into a large serving bowl. Once the chicken is ready, add everything to the bowl with the lentils and toss together. Stir in the red wine vinegar, parsley and seasoning to taste.

Goes well with

Recipe from Good Food magazine, October 2013

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.5 ratings

Sponsored content