Pan-fried chicken with green olive dressing & lentil salad
Olives, in Brine
2 tablespoons, leaves picked and chopped, plus extra whole leaves to serve
Lemon Juice, Fresh
Green or Brown Lentils, cooked
1 can(s), large, drained, drained and rinsed
1 individual, thinly sliced
½ small, finely diced
200 g, halved
Calorie controlled cooking spray
Chicken breast, skinless, raw
500 g, 2 x 250g fillets, halved horizontally
- 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.
- 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.
- 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.
- Divide the salad and lemon slices between plates. Top with the chicken, olive dressing and extra parsley, then serve with the toast.