Spicy baked chicken and lentil salad
2
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Toss the salad while the chicken bakes and your delicious dinner is done!
Ingredients
Lentils, canned, rinsed, drained
480 g, (2 x 440g cans)
Ground allspice
2 tsp
Skinless chicken breast
450 g, (500g fat trimmed)
Rocket
50 g
Baby spinach
50 g
Cherry tomatoes
150 g, halved
Celery
1 stick(s), stalk, thinly sliced
Lebanese cucumber
1 medium, sliced
Green capsicum
1 medium, thinly sliced
Balsamic vinegar
½ tbs
Olive oil
1 tbs, extra virgin
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Lightly spray a baking tray with oil. Place seasoning in a medium bowl. Add chicken and turn to coat. Place chicken on prepared tray and bake for 15–20 minutes or until cooked through. Cover chicken with foil and rest for 5 minutes before slicing thickly.
2
Meanwhile, combine lentils, rocket, spinach, tomatoes, celery, cucumber and capsicum in a large bowl. Add vinegar and oil and toss to combine.
3
Divide lentil salad among serving plates and top with chicken. Season with freshly ground black pepper and serve.
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