Chicken with Warm Lentils and Kale

cook 20 mins
  • 2 tablespoons olive oil
  • 4 skinless chicken breast fillets
  • 1 garlic clove, sliced
  • 100 g (3 1/2 oz) kale, chopped
  • 250 g (8 oz) can Puy lentils, rinsed and drained
  • 2 tablespoons lemon juice
  • 75 g (3 oz) sun-blush tomatoes
  • 75 g (3 oz) soft goats’ cheese, crumbled
  • salt and pepper
  • Heat half the oil in a large frying pan. Add the chicken, season to taste and cook for 5 minutes, then turn over and cook for 2 minutes until golden all over.
  • Add the remaining oil to the pan along with the garlic, kale and a splash of water. Cover and cook for 7 minutes until the kale is tender and the chicken cooked through.
  • Stir in the lentils and heat through, then add the lemon juice and tomatoes. Check and adjust the seasoning if necessary. Cut the chicken into thick slices and arrange on plates with the lentils. Scatter over the goats’ cheese and serve immediately.
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