Name: Chicken & cherry tomato lentils
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 500g skinless chicken thigh cut into chunks; 1 red onion cut into wedges through the root; 1 tbsp olive oil; 200g cherry tomato; 1 tbsp cumin seeds; 2 x 250g pouches microwave puy lentils; 2 tbsp red wine vinegar; handful parsley chopped

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Chicken & cherry tomato lentils

Chicken & cherry tomato lentils

Katy Greenwood

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Serves 4

Easy

Prep: 5 mins

Cook: 20 mins

A star rating of 3.6 out of 5.6 ratingsRate

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A simple traybake that combines storecupboard pulses with chicken thighs, cumin and parsley

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

500g skinless chicken thigh

cut into chunks
1 red onion

cut into wedges through the root
1 tbsp olive oil
200g cherry tomato
1 tbsp cumin seeds
2 x 250g pouches microwave puy lentils
2 tbsp red wine vinegar
handful parsley

chopped

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Nutrition: per serving

kcal356

low
fat9g

low
saturates2g
carbs31g
sugars5g
fibre10g
protein41g
salt1.7g

Method

step 1

Heat oven to 200C/180C fan/gas 6. Toss the chicken and onion with the oil, arrange on a baking tray and season. Roast for 10 mins, then add the cherry tomatoes and sprinkle over the cumin seeds. Cook for another 10 mins.
step 2

Meanwhile, heat the Puy lentils following pack instructions, then turn out into a large serving bowl. Once the chicken is ready, add everything to the bowl with the lentils and toss together. Stir in the red wine vinegar, parsley and seasoning to taste.

Recipe from Good Food magazine, October 2013

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A star rating of 3.6 out of 5.6 ratings

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