Home
Recipes
Lemony chicken lentils

A serving of lemony chicken lentils

Lemony chicken lentils

Name: Lemony chicken lentils
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 broccoli (about 400g); 2 tbsp leftover chicken fat (from roast chicken); 3 leftover roasted garlic cloves mashed (from the roast chicken recipe below); 2 anchovy fillets in oil, drained; 2 x 400g can green lentils drained and rinsed; 300g leftover chicken shredded (from the roast chicken recipe, below); 1 lemon zested and juiced; 2 tbsp extra virgin olive oil; 100g feta crumbled; 5g dill finely chopped

Ailsa Burt

Save recipe

Serves 4

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 4 out of 5.5 ratingsRate

loading...

Roast a chicken, then use it in a quick weeknight meal later in the week by adding a can of green lentils, anchovies, feta, broccoli and lemon

Gluten-free

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Roast chicken for weeknight leftovers

A star rating of 4.5 out of 5.2 ratings

Chicken, green bean & sundried tomato salad with chicken fat croutons

A star rating of 0 out of 5.0 ratings

Creamy spinach, basil & chicken pasta

A star rating of 4 out of 5.7 ratings

Ingredients

Nutrition

Units:

MetricUS

1 broccoli

(about 400g)
2 tbsp leftover chicken fat

(from roast chicken)
3 leftover roasted garlic cloves

mashed (from the roast chicken recipe below)
2 anchovy fillets

in oil, drained
2 x 400g can green lentils

drained and rinsed
300g leftover chicken

shredded (from the roast chicken recipe, below)
1 lemon

zested and juiced
2 tbsp extra virgin olive oil
100g feta

crumbled
5g dill

finely chopped

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal507
fat31g
saturates10g
carbs18g
sugars3g
fibre9g

high
protein35g
salt2.2g

Method

step 1

Cut the broccoli florets then the stalk into bite-sized pieces and keep separate. Heat the leftover chicken fat in a frying pan over a medium-high heat and tip in the broccoli stalks with 100ml water. Bring to a boil and cook for 4 mins. Mix in the florets and cook for a further 3 mins until all the water has evaporated. Mix in the roasted garlic and anchovies and sizzle for 4 mins until the anchovies have dissolved.
step 2

Tip in the lentils along with the chicken, lemon juice, oil and 3 tbsp water. Cover with a lid and reduce the heat to low. Cook for 5 mins until the chicken is heated through. Serve with the feta, dill and lemon zest scattered over the top.

Recipe from Good Food magazine, May 2024

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4 out of 5.5 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now