Recipes & Health Articles Recipes

Oregano chicken with asparagus, lentil salad & pea puree

Friday, 11 October 2019 / Topics:

  • Time 20 minutes
  • Serves 4
  • Difficulty simple

Ingredients:

½ Cup lentils, dried

1 Cup frozen peas, blanched in hot water briefly

⅓ Cup mint leaves, plus extra for garnish

80g Feta, crumbled

4 Garlic cloves, finely grated

1 Tablespoon olive oil, plus 1 tablespoon extra

Zest and juice of 1 lemon

4 Chicken thighs, sliced 1cm thick

⅓ Bunch oregano, roughly chopped

2 Bunches asparagus, cut into bite sized pieces

250g Cherry tomatoes, halved

2 Tablespoons currants


Method:

  • Bring a large saucepan of water to the boil. Boil lentils for 12-15 minutes or until tender. Drain and set aside.
  • In a small food processor, combine peas, mint, feta, one garlic clove, one tablespoon oil, lemon zest and half the juice. Blitz until smooth.
  • Heat remaining one tablespoon oil in a large frying pan over medium-high heat. Cook chicken, turning occasionally, for 4-5 minutes or until just cooked through. Transfer chicken to a bowl with oregano and remaining garlic. Set aside to rest.
  • Return pan to the heat. Cook asparagus for 2-3 minutes or until lightly charred.
  • Combine lentils, asparagus, tomatoes, currants and remaining half the lemon juice. Toss to coat.
  • Divide pea puree between plates. Top with lentil salad and chicken, and garnish with reserved mint leaves.
  • Energy 1925kJ (460cal)
  • Total Fat 20.3g
  • Sat Fat 5.6g
  • Total Carb 21.5g
  • Sugar 7.9g
  • Sodium 322mg
  • Protein 42.5g
  • Fibre 9.0g