Name: Crispy paprika chicken with tomatoes & lentils
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: 2 chicken breasts -; ½ tsp smoked paprika -; ½ lemon , zested and juiced -; 1½ tbsp cold-pressed rapeseed oil -; 1 garlic clove -; 1 tsp fennel seeds -; 1 fennel bulb , sliced -; 400g can cherry tomatoes -; 1 tbsp sherry vinegar -; 200g pouch puy lentils -; 100g watercress -; 2 tbsp natural yogurt -; handful of dill , leaves picked -

Crispy paprika chicken with tomatoes & lentils

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Crispy paprika chicken with tomatoes & lentils

1. 2 chicken breasts -

2. ½ tsp smoked paprika -

3. ½ lemon , zested and juiced -

4. 1½ tbsp cold-pressed rapeseed oil -

5. 1 garlic clove -

6. 1 tsp fennel seeds -

7. 1 fennel bulb , sliced -

8. 400g can cherry tomatoes -

9. 1 tbsp sherry vinegar -

10. 200g pouch puy lentils -

11. 100g watercress -

12. 2 tbsp natural yogurt -

13. handful of dill , leaves picked -

How to cook deliciously - Crispy paprika chicken with tomatoes & lentils

1. Stage

Put the chicken breasts between two sheets of baking parchment and, using a rolling pin, roll to a 1cm thickness. Rub with the paprika, lemon zest, ½ tbsp oil, salt and pepper. Cover and set aside while you start the lentils.

2. Stage

Heat the remaining oil in a pan and add the garlic, fennel seeds and fennel slices with a pinch of salt. Cook for 5 mins until starting to soften, then tip in the tomatoes, vinegar and lentils. Turn down the heat and leave to bubble away.

3. Stage

Heat another non-stick frying pan over a high heat, add the chicken breasts and cook for 7 mins, turning halfway, until golden brown and cooked through. Add the watercress to the lentils and stir to wilt, then squeeze in the lemon juice. Slice the chicken then serve it alongside the lentils with a dollop of yogurt and dill.