Zesty Chicken & Loaded Lentil Salad
with Fresh Veg, Basil Pesto & Lemon
Calories
:
583 kcalProtein
:
56.9g proteinPreparation Time
:
20 minutesDifficulty
:
EasyAllergens:
- Milk
- Cashew
A zesty and peppery seasoning for a slice of fresh chicken, it’s a match! Pair this delightful combination of zesty aromas with a charred capsicum and lentil salad, then top it all off with some basil pesto for one tasty bowl for dinner!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1
Capsicum
1 packet
Snacking Tomatoes
1 packet
Lentils
1
Lemon
330 g
Chicken Breast
1 sachet
Lemon Pepper Seasoning
1 packet
Basil Pesto
(Contains: Milk, Cashew)
1
Gourmet Leaf Mix
Not included in your delivery
1 drizzle
olive oil
Utensils
•Large Frying Pan
Cooking Steps
1
- Thinly slice capsicum.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook capsicum, until tender, 4-5 minutes.
- Transfer to a large bowl and set aside.
2
- Meanwhile, roughly chop tomato. Slice lemon into wedges. Drain and rinse lentils.
- Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
- Return frying pan to medium-high heat, with a generous drizzle of olive oil.
- Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
- In the last minute of cook time, sprinkle over lemon pepper seasoning, gently turning chicken to coat.
TIP: The chicken is cooked when it is no longer pink inside.
3
- While chicken is cooking, to bowl with charred capsicum, add tomato, drained lentils, mixed salad leaves, a generous squeeze of lemon juice and a drizzle of olive oil.
- Toss to combine and season to taste.
4
- Divide charred capsicum lentil salad between bowls. Top with zesty chicken. Drizzle over basil pesto and serve with any remaining lemon wedges. Enjoy!
