Herb Chicken with Warm Lentil Salad

Ingredients

• 600 gboneless skinless chicken breast
• 200 gdry green or brown lentils
• 2red bell peppers
• ½medium red onion
• 15 gfresh parsley
• 2½ tbsplemon juice
• 2 tbspextra-virgin olive oil
• 1 tspdried thyme
• 1 tspdried oregano
• ¾ tspgarlic powder
• ½ tspblack pepper

Method

1. Preheat the oven to 210°C (410°F) with a rack in the centre. Line a baking sheet with parchment.

2. Rinse the lentils, cover with 750 ml (3 cups) of water and bring to a boil over high heat. Simmer over medium-low heat until just tender, about 20 minutes, then drain.

   20 min timer

3. Rub the chicken with 1 tsp of the oil, the thyme, oregano, garlic powder and pepper. Cut the peppers into strips and toss with another 1 tsp of oil.

4. Roast the chicken and peppers on the tray for about 20 minutes, until the chicken reaches 74°C (165°F) in the thickest part.

   20 min timer

5. Rest the chicken for 5 minutes, then slice.

6. Toss the warm lentils with the roasted peppers, finely sliced red onion, chopped parsley, lemon juice and the rest of the oil.

7. Serve the lentil salad topped with the sliced chicken.

Storing and reheating

Keeps 4 days.