Healthy summer recipe for 2 people, takes only 20 mins; recipe has chicken breasts, smoked paprika, lemon, rapeseed oil, garlic clove, fennel seeds, fennel bulb, cherry tomatoes, sherry vinegar, puy lentils, watercress, natural yogurt and dill.
Crispy paprika chicken with tomatoes & lentils
Course: Healthy summer
Servings
2
servings
Prep time
10 mins
Ingredients
- Chicken Breasts: 2 chicken breasts
- Smoked Paprika: 1/2 tsp smoked paprika
- Lemon: 1/2 lemon, zested and juiced
- Rapeseed Oil: 1 1/2 tbsp cold-pressed rapeseed oil
- Garlic Clove: 1 garlic clove
- Fennel Seeds: 1 tsp fennel seeds
- Fennel Bulb: 1 fennel bulb, sliced
- Cherry Tomatoes: 400g can cherry tomatoes
- Sherry Vinegar: 1 tbsp sherry vinegar
- Puy Lentils: 200g pouch Puy lentils
- Watercress: 100g watercress
- Natural Yogurt: 2 tbsp natural yogurt
- Dill: handful of dill, leaves picked
Directions
- Put the chicken breasts between two sheets of baking parchment and, using arolling pin, roll to a 1cm thickness. Rub with the paprika, lemon zest, 1/2 tbsp oil, salt and pepper. Cover and set aside while you start the lentils.
- 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.
- Heat anothernon-stick frying panover 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.
