Griddled chicken with lemon lentil and green bean salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 311.6
- Total Fat: 11.3 g
- Cholesterol: 41.2 mg
- Sodium: 52.7 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 10.5 g
- Protein: 25.6 g
View full nutritional breakdown of Griddled chicken with lemon lentil and green bean salad calories by ingredient
Introduction
Complete meal in under half an hour - lovely and light, ideal for summer or in January where there has just been too much turkey! Complete meal in under half an hour - lovely and light, ideal for summer or in January where there has just been too much turkey!Number of Servings: 4
Ingredients
-
4 x skinless, boneless chicken breasts
2 tbsp roasted red pepper pesto
150g green beans (cut lengthways)
250g puy lentils
1 bunch of salad (spring) onions
2 tbsp extra virgin olive oil
1 x lemon (zest and juice only)
1 tsp ground cumin
Directions
Gently flatten the chicken breasts then spread both sides with the pesto.
Cook on a hot griddle pan (a frying pan will suffice, or the barbecue in summer!) for around 8 minutes, turning once until well browned and cooked through.
While the chicken is cooking, place the beans in a pan and cover with boiling water. Boil for 5 minutes and drain. (At this point, if you want a cold salad to accompany your chicken, refresh the beans under cold water. If not, speed on with the next section so they don't lose their heat).
Pat the beans dry and place in a bowl with the lentils (drained) and sliced spring onions.
In a small bowl, whisk together the olive oil, lemon juice and zest and cumin. Pour over the beans and mix to cook.
Serve and enjoy!
Serving Size: Serves 4 adults
Number of Servings: 4
Recipe submitted by SparkPeople user LEFFIEGRL.
Cook on a hot griddle pan (a frying pan will suffice, or the barbecue in summer!) for around 8 minutes, turning once until well browned and cooked through.
While the chicken is cooking, place the beans in a pan and cover with boiling water. Boil for 5 minutes and drain. (At this point, if you want a cold salad to accompany your chicken, refresh the beans under cold water. If not, speed on with the next section so they don't lose their heat).
Pat the beans dry and place in a bowl with the lentils (drained) and sliced spring onions.
In a small bowl, whisk together the olive oil, lemon juice and zest and cumin. Pour over the beans and mix to cook.
Serve and enjoy!
Serving Size: Serves 4 adults
Number of Servings: 4
Recipe submitted by SparkPeople user LEFFIEGRL.