Salads

Grilled chicken with brown lentil salad

Author: Amanda Lennon - Chef, Food Editor

Photographer: Cath Muscat

Save to favs/meal planning

See favs

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

4 x 150g single chicken breast fillets, skin removed
2 tablespoons balsamic vinegar
2 cloves garlic, crushed
400g can brown lentils, rinsed and drained
250g cherry tomatoes, halved
1 red onion, halved and finely sliced
⅓ cup chopped flat-leaf parsley
2 teaspoons olive oil
1 tablespoon whole grain mustard
3 slices soy-linseed bread, toasted and cut into 1cm cubes
lemon wedges to serve

Instructions

Stay Awake

1 Combine chicken, balsamic vinegar and 1 garlic clove in a glass bowl. Cover with plastic wrap. Refrigerate for 15 minutes to marinate.

2 Combine lentils, tomatoes, onion, parsley and remaining garlic clove in a glass bowl. Season with freshly ground black pepper.

3 Heat a non-stick frying pan over medium heat. Lightly spray chicken with cooking oil. Cook for 3 minutes each side or until browned and cooked. Transfer to a plate. Brush with mustard. Cover with foil and set aside for 5 minutes to rest.

4 Combine bread cubes with lentil salad, then divide salad between serving plates. Diagonally cut chicken into 1cm-thick slices and arrange over salad. Serve with lemon wedges.

Nutrition Info (per serve)

Calories 339 cal

Kilojoules 1420 kJ

Protein 43 g

Total fat 8 g

Saturated fat 2 g

Carbohydrates 25 g

Sugar 6 g

Dietary fibre 4 g

Sodium 270 mg

Calcium 90 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Save to favs/meal planning

See favs PRINT