Pan-Fried Chicken with Creamy Leek and Spicy Lentils
Nutrition per serving
| Calories | 617 kcal |
| Protein | 65 g |
| Carbs | 41.5 g |
| Fats | 20.9 g |
| Saturated Fat | 3.3 g |
| Monounsaturated Fat | 11.5 g |
| Polyunsaturated Fat | 2.7 g |
| Sugars | 8.6 g |
| Fiber | 12.8 g |
| Sodium | 156 mg |
Ingredients
| Carrot | |
| Celery | |
| Leeks, (bulb and lower leaf-portion) | |
| Red Chilli Pepper | |
| Fresh Thyme | |
| Chicken Breast | |
| Plain soy yogurt | |
| Olive Oil | |
| Canned Lentils |
Preparations
1. Peel/dice the carrot into ½ cm cubes.
1. Peel/dice the carrot into ½ cm cubes.
2. Finely dice the celery.
3. Remove the root/uppermost part of the leaves from the leek and chop into ½ cm rounds
4. Finely dice the chili.
5. Remove the thyme leaves from the sprig.
6. Drain/rinse the lentils.
Cooking Instructions
1. Heat ½ a tbsp of olive oil over medium heat. Add the carrot, celery, leek, chili, thyme with a pinch of salt (optional) and pepper and gently cook for about 5 minutes until softened.
1. Heat ½ a tbsp of olive oil over medium heat. Add the carrot, celery, leek, chili, thyme with a pinch of salt (optional) and pepper and gently cook for about 5 minutes until softened.
2. Place the chicken breast between cling-film and gently beat with a rolling pin to hammer the chicken flat to about 1cm thickness.
3. In another frying pan, heat ½ a tbsp of olive oil over medium-high heat. Sprinkle a pinch of salt (optional) and pepper over the chicken and cook for about 3-4 minutes on each side until cooked through/no longer pink in the middle.
4. Once the vegetables have softened, add the lentils with a tbsp of water, the soy yogurt and a pinch of salt (optional) and pepper. Stir to combine and cook for a final minute.