Lemony chicken lentils
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 1 broccoli(about 400g)
- 2 tbsp leftover chicken fat(from roast chicken)
- 3 leftover roasted garlic clovesmashed (from the roast chicken recipe below)
- 2 anchovy filletsin oil, drained
- 2 x 400g can green lentilsdrained and rinsed
- 300g leftover chickenshredded (from the roast chicken recipe, below)
- 1 lemonzested and juiced
- 2 tbsp extra virgin olive oil
- 100g fetacrumbled
- 5g dillfinely chopped
Nutrition: Per serving
- kcal507
- fat31g
- saturates10g
- carbs18g
- sugars3g
- fibre9ghigh
- 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.
