A nice flavorful meal, perfect for weeknight diners! The earthly combination of asparagus and spinach gives you an amazing umami flavor with a hint of spice from the Cheyanne and cooling of the yogurt, defienently out of this world!
Prep time:15 min
Cook time: 20 min
Total time: 35 min
2 sprigs of fresh rosemary
2 cans of lentils, with juice
½ cup cherry tomatoes cut in half
2 cups of baby spinach
1 tsp red wine vinegar
4 heaped tbsp fat-free Greek natural yogurt
4 skinless chicken breasts
1/2 tsp cayenne pepper
4 cloves of garlic
1 handful of fresh thyme, rosemary and/or bay
4 strips of bacon
1 bunch of asparagus, trimmed
Preheat oven to 350’ for your crusty bread.
Peel and halve the onion and carrot, then blitz in the processor with the rosemary leaves until fine. Put into the large pan with 1 tablespoon of oil, tossing regularly.
On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the cayenne, then fold the paper over and bash and flatten to ½’ thick with a rolling pin. Put into the frying pan with 1 tablespoon of oil, the unpeeled whole garlic cloves and a handful of fresh herbs, turning after 3 or 4 minutes, until golden and cooked through.
Stir in the can of lentils (and their juices) into the veg pan and put the lid on.
Pop the bread into the oven to warm through.
Roughly chop the spinach in the processor and add to the lentils with the red wine vinegar. When the lentils are boiling and the spinach wilted, season to taste and add in the cherry tomatoes in the last 5 minutes so they still have a crisp to them.
Add the bacon and trimmed asparagus to the chicken pan and fry until golden and crispy.
Pour the lentils on to a platter, add a dollop of yogurt.
Remove the chicken to a board, cut in half at an angle, and serve on top of the lentils with the crispy bacon, asparagus and garlic. Dollop over the remaining yogurt, then serve with the crusty bread to mop up the juices.
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