Chicken, lentils and kale braise

2
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
4
Difficulty
Easy

Ingredients

Chicken tenderloin

500 g, halved diagonally

fresh thyme

1 tbs, lemon thyme variety, finely chopped

olive oil

1 tbs

red capsicum

1 medium, coarsely chopped

garlic

2 clove(s), thinly sliced

kale

3 cup(s), (1 bunch) chopped

lentils, canned, rinsed, drained

1 can(s), (1x400g can)

lemon juice

¼ cup(s), (60ml)

Instructions

  1. Sprinkle tenderloins with lemon thyme.
  2. Heat 2 tsp olive oil in a frying pan on medium-high. Cook chicken, turning occasionally, for 5 minutes or until browned lightly. Transfer to a plate. Add 2 tsp olive oil to pan and heat on medium-high. Add capsicum and garlic. Cook, stirring, for 4 minutes or until capsicum is tender. Add kale and cook stirring, for 1 minute. Stir through lentils and lemon juice.
  3. Arrange chicken over lentils. Cover. Cook for 3 minutes or until chicken is cooked through. Serve.

Notes

SERVING SUGGESTION: A 160g corn cob per serve.

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