Marinated chicken & puy lentils served on rocket

Ingredients
(Serves 2)
2 chicken fillets
Goat’s yoghurt
Olive oil & balsamic vinegar
1 Lemon
1 large clove of garlic
2 large Portobello mushrooms
Handful fresh basil leaves
Bunch of Rocket
2 spring onions
Half a packet of cherry tomatoes



Marinate the chicken in goat's yoghurt, olive oil, lemon juice, garlic, salt & pepper for 45 min.

Cook puy lentils in water according to instructions on packet.

Crush and chop the garlic. Cut the red pepper into 1 inch squares, and slice the Portobello mushrooms. Combine and sauté in olive oil. Add a dash of balsalmic vinegar.

Remove the chicken from the marinade and discard excess marinade. Oven-bake the chicken on 180 degrees for 30 min.

Rinse lentils in cold water once cooked, to cool slightly. Mix with red pepper and mushrooms. Add fresh basil leaves.

Finely slice the spring onions. Cut the cherry tomatoes in half. Mix with lentils, peppers and mushrooms.

Place the rocket on plate, Spoon lentil & vegetable mixture over. Lay chicken on top. Drizzle goat’s yoghurt on top, followed by olive oil & balsamic vinegar. Season with black pepper.