Grilled, skinless chicken breasts and lentils are both healthy sources of protein. The slow release of energy will keep your hunger pangs at bay. Yet another tasty recipe from chef Guimas.
Ingredients:
1 cup Green lentils
½ shallot
½ carrots
2 garlic cloves
1 tbsp parsley
1 tbsp lemon juice
1 tbsp sherry vinegar
1 cube vegetable stock
1 chicken fillet
50g baby spinach
Salt and pepper to taste
Nutrition
This meal is rich in potassium, magnesium, iron, protein, fibre. The antioxidants boost your immune system and the function of your liver.
Method
Marinate your chicken breast to taste with garlic and your choice of low sodium seasoning. Grill it with whole shallots on low heat until the juice runs clear and fully cooked inside. Wash the green lentils. Gently fry chopped onions, carrots and grated garlic until soft. Add lentils, stir, pour in vegetable stock, lemon juice, parsley, and sherry vinegar—season to taste. Leave to simmer until liquid is absorbed, and lentils al dente. (30-40 minutes). Just before serving, add the baby spinach and allow it to wilt.
Serve the lentils and top with the grilled chicken breast and roasted shallots.
Vegetarian options
For a tasty vegetarian alternative try a boiled yellow plantain. The normally fried accompaniment retains all of its health benefits when you steam it in the peel until soft.
Looks delicious 😍