Spiced Chicken With Lemongrass Scented Lentil Salad
Ready in 35 minutes
• Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, December 9, 2018.
This dish most recently appeared in Fresh Start (5 Nights For 4) 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
Ingredients
Chicken
- 1 pack lean chicken breast steaks
- 1 pack chicken spice
- 2 Tbsp yoghurt
Lentil Salsa
- 1 tomato, diced 1cm
- 1 capsicum, diced 1cm
- ½ bunch coriander, chopped
- 1 pack coconut dressing
- 1 can brown lentils, rinsed and drained
- Remaining yoghurt
- ½ bag baby spinach, roughly chopped
- 1 carrot, peeled into ribbons or grated
To Serve
- ½ avocado, diced 1cm
- 1 pack spiced peanut crumble
Steps
-
Preheat BBQ grill or hot plate to medium-high (if using).
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Marinate chicken. Mix chicken with remaining chicken ingredients and ½ tsp salt in a medium bowl.
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Prep lentil salad. Add all lentil salad ingredients to a bowl and toss well to combine. Season.
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Cook chicken. Heat 1½ 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.
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Rest, covered before slicing thickly, reserving any resting juices.
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. Prep avocado.
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Serve lentil salad topped with chicken, avocado and spiced peanut crumble.
Nutritional Information
Energy |
1722 kj 412 kcal |
---|---|
Protein | 42.1g |
Carbohydrate | 16.0g |
Fat | 18.8g |