Grilled chicken with brown lentil salad

Instructions

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.