Chicken, lentils and kale braise
500 g, halved diagonally
1 tbs, lemon thyme variety, finely chopped
1 medium, coarsely chopped
2 clove(s), thinly sliced
3 cup(s), (1 bunch) chopped
lentils, canned, rinsed, drained
1 can(s), (1x400g can)
¼ cup(s), (60ml)
- Sprinkle tenderloins with lemon thyme.
- Heat 2 tsp olive oil in a frying pan on medium-high. Cook chicken, turning occasionally, for 5 minutes or until browned lightly. Transfer to a plate. Add 2 tsp olive oil to pan and heat on medium-high. Add capsicum and garlic. Cook, stirring, for 4 minutes or until capsicum is tender. Add kale and cook stirring, for 1 minute. Stir through lentils and lemon juice.
- Arrange chicken over lentils. Cover. Cook for 3 minutes or until chicken is cooked through. Serve.