Greek Lemon Chicken & Lentil Salad
Method
Season the chicken breast with oregano, salt and black pepper.
Heat a non-stick pan over medium heat and cook the chicken for 5–6 minutes on each side, or until cooked through. Transfer to a plate and let it rest for a few minutes before slicing.
In a large bowl, combine the lentils, cucumber, cherry tomatoes, red onion and salad leaves.
Whisk together the olive oil and lemon juice, then pour the dressing over the salad and toss gently.
Divide the salad between two bowls.
Arrange the sliced chicken on top and sprinkle with feta, parsley and dill.
Serve immediately, or chill briefly before serving.
Allowing the chicken to rest before slicing helps keep it juicy. For an even easier lunch, cook the chicken and lentils in advance, then assemble the salad just before eating.
Nutrition Facts
Per serving
