Spicy baked chicken and lentil salad
Lentils, canned, rinsed, drained
480 g, (2 x 440g cans)
Ground all spice
Raw skinless chicken breast
450 g, (500g fat trimmed)
Baby spinach leaves
150 g, halved
1 stick(s), stalk, thinly sliced
1 medium, sliced
1 medium, thinly sliced
1 tbs, extra virgin
1 x 3 second spray(s)
- 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.
- Meanwhile, combine lentils, rocket, spinach, tomatoes, celery, cucumber and capsicum in a large bowl. Add vinegar and oil and toss to combine.
- Divide lentil salad among serving plates and top with chicken. Season with freshly ground black pepper and serve.