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Pan-fried chicken on lentils with pesto
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Whip up this tasty chicken dish quickly for a healthy and delicious meal.
Ingredients:
  • 200g lentils
  • 4 x 180g free-range chicken breast fillets with skin
  • 4 large eschalots, thinly sliced
  • 2 roasted red capsicums* (about 170g each), finely chopped
  • 40.00 ml finely chopped flat-leaf parsley leaves
  • 150.00 gm good-quality basil pesto
Instructions:
  • Boil lentils in water for 12-14 minutes until tender. Drain and rinse with cold water to cool.
  • In a large frypan over medium heat, heat 1 tablespoon of olive oil. Cook the chicken skin-side down for 4 minutes. Flip and cook for another 4 minutes or until the chicken is fully cooked. Remove the pan from the heat, cover, and let the chicken rest for 5 minutes.
  • Heat the remaining oil in a small frying pan over gentle heat. Sauté eschalots for 5 minutes until soft but not browned. Add lentils and capsicum, then heat through. Remove from heat and mix in parsley. Season with salt and pepper to taste.
  • Serve the lentil mixture on plates, top with thick slices of chicken, drizzle with pesto, and enjoy promptly.

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