Paprika chicken with tomatoes & lentils served on a plate

Crispy paprika chicken with tomatoes & lentils

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(3 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 2

If you're looking for a quick but nutritious main meal, look no further – this healthy paprika chicken with tomatoes and lentils delivers four of your 5-a-day

Nutrition and extra info

  • Healthy
  • Gluten-free

Nutrition: Per serving

  • kcal517
  • fat14g
  • saturates2g
  • carbs36g
  • sugars12g
  • fibre13g
  • protein55g
  • salt1.5g
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Ingredients

  • 2 chicken breasts
  • ½ tsp smoked paprika
  • ½ lemon, zested and juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1½ tbsp cold-pressed rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 garlic clove
  • 1 tsp fennel seeds
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 1 fennel bulb, sliced
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…

  • 400g can cherry tomatoes
  • 1 tbsp sherry vinegar
  • 200g pouch Puy lentils
  • 100g watercress
    Watercress

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 2 tbsp natural yogurt
  • handful of dill, leaves picked

Method

  1. Put the chicken breasts between two sheets of baking parchment and, using a rolling pin, roll to a 1cm thickness. Rub with the paprika, lemon zest, ½ tbsp oil, salt and pepper. Cover and set aside while you start the lentils.

  2. Heat the remaining oil in a pan and add the garlic, fennel seeds and fennel slices with a pinch of salt. Cook for 5 mins until starting to soften, then tip in the tomatoes, vinegar and lentils. Turn down the heat and leave to bubble away.

  3. Heat another non-stick frying pan over a high heat, add the chicken breasts and cook for 7 mins, turning halfway, until golden brown and cooked through. Add the watercress to the lentils and stir to wilt, then squeeze in the lemon juice. Slice the chicken then serve it alongside the lentils with a dollop of yogurt and dill.

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Comments, questions and tips

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sophie_ivens
29th Apr, 2018
5.05
Super easy, tasty and a suprising combination. Liked it a lot. My husband dislikes fennel and lentils (I thought I'd give it another try) and suprinsingly liked it! Only halve a lemon leftover and just the right amount! Will make again!
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