The BBC Good Food logo
Chicken & cherry tomato lentils

Chicken & cherry tomato lentils

A star rating of 4.2 out of 5.5 ratingsRate
loading...
Magazine subscription – your first 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

  • 500g skinless chicken thigh , cut into chunks
  • 1 red onion , cut into wedges through the root
  • 1 tbsp olive oil
  • 200g cherry tomato
  • 1 tbsp cumin seeds
  • 2 x 250g pouches microwave puy lentils
  • 2 tbsp red wine vinegar
  • handful parsley , chopped

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.

Recipe from Good Food magazine, October 2013

Goes well with

Advertisement

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

A star rating of 4.2 out of 5.5 ratings
Advertisement
Advertisement
Advertisement

Sponsored content