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

Grilled chicken with green olive dressing and lentils

3 - 6
PersonalPoints™ per serving
Total Time
25 min
15 min
10 min


Green olives, drained

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.