Photo of Pan-fried chicken with green olive dressing & lentil salad by WW

Pan-fried chicken with green olive dressing & lentil salad

SmartPoints® value per serving
Total Time
25 min
15 min
10 min
This gremolata-style dressing also works well spooned over grilled fish or roast pork


Olives, in Brine

40 g

Parsley, fresh

2 tablespoons, leaves picked and chopped, plus extra whole leaves to serve

Lemon Juice, Fresh

2 tablespoons

Olive Oil

1 tablespoons

Green or Brown Lentils, cooked

1 can(s), large, drained, drained and rinsed


1 individual, thinly sliced

Red onion(s)

½ small, finely diced

Cherry Tomatoes

200 g, halved

Calorie controlled cooking spray

4 spray(s)

Chicken breast, skinless, raw

500 g, 2 x 250g fillets, halved horizontally

Sourdough Bread

4 serving(s)


  1. In a mini food processor, blitz the olives with half the parsley, lemon juice and olive oil. Add 2 tsp warm water and blitz again until the mixture is a pesto-like consistency.
  2. Combine the lentils, cucumber, onion, tomatoes and remaining parsley in a bowl. Drizzle over the rest of the lemon juice and olive oil, then season to taste.
  3. Meanwhile, mist a nonstick griddle pan with cooking spray and cook the chicken over a medium-high heat for 3-4 minutes on each side.
  4. Divide the salad and lemon slices between plates. Top with the chicken, olive dressing and extra parsley, then serve with the toast.

Start eating better than ever!