Pan-fried chicken with green olive dressing & lentil salad
5
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This gremolata-style dressing also works well spooned over grilled fish or roast pork
Ingredients
Olives, in Brine
40 g
Parsley, fresh
2 tablespoon(s), leaves picked and chopped, plus extra whole leaves to serve
Lemon Juice, Fresh
2 tablespoon(s)
Olive Oil
1 tablespoon(s)
Green or Brown Lentils, cooked
1 can(s), large, drained, drained and rinsed
Cucumber
1 individual, extra large, thinly sliced
Red onion
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)
Instructions
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.
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