Greek Chicken with Mushrooms, Mint Lentil Salad & Tzatziki

Greek Chicken with Mushrooms, Mint Lentil Salad & Tzatziki

Ready in 30 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, September 8, 2019.
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Ingredients

LENTIL SALAD

  • 1/4 red onion, thinly sliced
  • 1/2 pack mushrooms, thinly sliced
  • 1/4 can brown lentils, drained & rinsed
  • 1/2 tomato, diced 2cm
  • 1 handful baby spinach
  • 1 pack Greek dressing
  • 1 bunch mint, chopped

CHICKEN

  • 1 pack lean chicken breast
  • 1 pack Greek chicken spices

TO SERVE

  • 1 pack tzatziki dressing
  • 1 Tbsp feta cheese, crumbled

Steps

  1. Preheat oven to 220°C. Preheat BBQ to high.
  2. Prep & cook lentil salad. Toss onion and mushrooms on a lined oven tray with 1/4 tsp oil. Season and roast for 10-12 minutes, turning once, until tender. Add lentils to tray for final 4 minutes of cook time to heat.
  3. Place all remaining lentil salad ingredients into a bowl.
  4. Prep chicken. Pat chicken dry, rub with Greek chicken spices and season.
  5. Cook chicken. Heat 1/2 tsp oil in a fry-pan on medium-high heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Rest, covered. Alternatively, cook chicken on BBQ.
  6. Finish lentil salad. Once veggies are cooked, add to bowl with salad ingredients. Toss well to combine and season.
  7. Finish chicken. Slice chicken thickly, reserving any resting juices.
  8. Serve lentil salad topped with chicken. Drizzle over resting juices and tzatziki dressing. Sprinkle over feta.

Nutritional Information

Energy 1879 kj
449 kcal
Protein 42.7g
Carbohydrate 16.2g
Fat 22.5g