One-pan lentil and olive chicken
- 1 tablespoon garlic-infused olive oil
- 8 chicken tenderloins
- 1 tablespoon no-added-salt tomato paste
- 400g can cherry tomatoes
- ¹⁄³ cup pitted olives, halved
- 150g roasted red capsicum, not in oil, sliced
- 400g can lentils, rinsed, drained (see HFG tip)
- 120g baby rocketarugulaX
- 80g feta
- 2 bunches broccolini, steamed, to serve
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1 Heat oil in a large, non-stick frying pan with fitted lid over high heat. Add chicken and cook for 1–2 minutes each side or until golden. Transfer to a plate.
2 Reduce heat to medium. Add tomato paste to same pan, stirring for 30 seconds. Add tomatoes, olives, capsicum, lentils and half cup water, stirring to combine. Reduce heat to low and simmer for 2–3 minutes. Return chicken to pan, cover with lid and simmer for a further 5 minutes or until chicken is cooked through. Top with baby rocket.
3 Divide mixture among serving bowls. Crumble over feta and serve with broccolini.
Thoroughly rinsing lentils in water before cooking with them removes the compounds that can cause bloating.
Nutrition Info (per serve)
Total fat 11.9g
–Saturated fat 3.4g
Dietary fibre 8.2g
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