Grilled chicken with green olive dressing and lentils
3
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Pitted green olives
⅓ 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
Lemon(s)
1 medium, slices, to serve
Oil spray
1 x 3 second spray(s)
Instructions
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.
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