Photo of Grilled chicken with green olive dressing and lentils by WW

Grilled chicken with green olive dressing and lentils

SmartPoints® value per serving
Total Time
25 min
15 min
10 min


green olives, drained

cup(s), (55g) pitted

fresh flat-leaf parsley

½ cup(s), coarsely chopped, plus extra to serve

lemon juice

2 tbs

olive oil

1 tbs

lentils, canned, rinsed, drained

1 can(s), (Buy 1x400g can)

lebanese cucumber

1 medium, thinly sliced

red onion

½ medium, finely chopped

cherry tomato

200 g, grape variety, halved

skinless chicken breast

500 g, (Buy 2x250g breast fillets) halved horizontally


1 medium, slices, to serve

oil spray

1 x 3 second spray(s)


  1. 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.
  2. Combine lentils, cucumber, onion, tomato and remaining parsley in a bowl. Drizzle with remaining lemon juice and olive oil. Season with salt and pepper.
  3. 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.
  4. Serve chicken with lentil salad and lemon, drizzled with olive dressing and sprinkled with extra parsley.


SERVING SUGGESTION: Grilled sourdough toast. TIP: Olive dressing can be made ahead and kept in the fridge, covered, for up to 3 days. VARIATION: Swap chicken for firm white fish fillets.

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