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

Grilled chicken with green olive dressing and lentils

Total Time
25 min
15 min
10 min


Pitted green olives

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 400g can, (Buy 1x400g can)

Lebanese cucumber

1 medium, thinly sliced

Red onion

½ medium, finely chopped

Cherry tomatoes

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.