Grilled chicken with green olive dressing and lentils
green olives, drained
⅓ cup(s), (55g) pitted
fresh flat-leaf parsley
½ cup(s), coarsely chopped, plus extra to serve
lentils, canned, rinsed, drained
1 can(s), (Buy 1x400g can)
1 medium, thinly sliced
½ medium, finely chopped
200 g, grape variety, halved
skinless chicken breast
500 g, (Buy 2x250g breast fillets) halved horizontally
1 medium, slices, to serve
1 x 3 second spray(s)
- Using a food processor, process olives and half the parsley, lemon juice and olive oil until finely chopped. Add 2 teaspoons warm water and process until mixture forms a thick pesto-like consistency.
- Combine lentils, cucumber, onion, tomato and remaining parsley in a bowl. Drizzle with remaining lemon juice and olive oil. Season with salt and pepper.
- Meanwhile, lightly spray a chargrill or barbecue with oil and heat over medium-high heat. Season chicken with salt and pepper. Cook for 3-4 minutes each side or until cooked through.
- Serve chicken with lentil salad and lemon, drizzled with olive dressing and sprinkled with extra parsley.