Spiced Chicken With Lemongrass Scented Lentil Salad

Spiced Chicken With Lemongrass Scented Lentil Salad

Ready in 35 minutes Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, December 9, 2018.

If you’re able too, you can marinate chicken from earlier in the day to intensify the flavour and tenderness of the chicken. Toss leftover lentils with chopped veggies, feta and and a squeeze of lemon juice for a tasty lunchtime salad.



  • 1 pack lean chicken breast steaks
  • 1 pack chicken spice
  • 1 Tbsp yoghurt

Lentil Salad

  • 1 tomato, diced 1cm
  • ½ capsicum, diced 1cm
  • ½ bunch coriander, chopped
  • 1 pack coconut dressing
  • ½ can brown lentils, rinsed and drained
  • 3 Tbsp yoghurt
  • ½ bag baby spinach
  • 1 carrot, peeled into ribbons or grated

To Serve

  • ¼ avocado, diced 1cm
  • 1 pack spiced peanut crumble


  1. Preheat BBQ grill or hot plate to medium-high (if using).
  2. Marinate chicken. Mix chicken with remaining chicken ingredients and ½ tsp salt in a bowl.
  3. Prep lentil salad. Add all lentil salad ingredients to a bowl and toss well to combine. Season.
  4. Cook chicken. Heat ¾ tsp oil in a non-stick frypan on medium-high heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Alternatively, cook on BBQ. Rest, covered before slicing thickly, reserving any resting juices.
  5. Prep avocado.
  6. Serve lentil salad topped with chicken, avocado and spiced peanut crumble.

Nutritional Information

Energy 1763 kj
421 kcal
Protein 42.2g
Carbohydrate 17.5g
Fat 19.0g