Portuguese Paprika Chicken & Lentil Skillet
Method
Season the chicken with sweet paprika, smoked paprika, oregano, salt and black pepper.
Heat the olive oil in a large non-stick skillet over medium-high heat.
Add the chicken and cook for 5–6 minutes, stirring occasionally, until golden and cooked through. Transfer to a plate.
Add the onion and red bell pepper to the same skillet and cook for 4–5 minutes until softened.
Add the garlic and cook for 30 seconds until fragrant.
Stir in the lentils and cherry tomatoes and cook for 3–4 minutes until heated through.
Return the chicken to the skillet and drizzle with the lemon juice. Toss gently to combine.
Sprinkle with fresh parsley and serve warm.
Use firm green or brown lentils rather than softer red lentils so they hold their shape in the skillet. Adding the lemon juice at the end brightens the paprika flavours and gives the dish a fresher finish.
Nutrition Facts
Per serving
