My delicious chicken with green bean and lentil salad

This is such a great recipe, you must try it!

Serves 2

 

INGREDIENTS

1 tablespoon olive oil
2 chicken breast filets (skin and bone removed)
2-3 teaspoons of Red Pesto
200g fine green beans
400g tin lentils in water
1 large or 2/3 small spring onions, sliced

 

For the Dressing

1 tablespoon olive oil
1/2 the juice of a lemon
1 teaspoon ground cumin
Salt and Pepper to season

 

METHOD

Remove the ends (tops and tails) from the fine green beans. Put in a saucepan with a little salt. Cover with boiling water and cook for 5 minutes, until tender. Drain and allow to cool.

Put the lentils into a sieve to drain and rinse in cold water. Place in a bowl.

When the green beans are cool, cut in half and add to the lentils.

Slice 1 large or 2/3 small spring onions and add the the lentils and green beans.

In a cup put 1 tablespoon olive oil, the juice of half a lemon, cumin, salt and pepper and mix together. Pour over the lentils and green beans.

Now prepare the chicken.

Take each chicken breast and cut into 3 pieces. Place in a dish and coat with the red pesto. (I use a pastry brush for this)

Put a tablespoon of olive oil in a frying pan under a medium heat. Add the chicken pieces. Cook for approx 8 minutes each side.

(To check the chicken is cooked, pierce the thickest part of the piece of chicken with a knife and press down. When the juices run clear, the chicken is cooked.)

Put the cooked chicken on a warm plate for 5 minutes to rest. (This relaxes the chicken and it's more tender) Then it is ready to serve!

Enjoy!

 

In this recipe Beccy used -

Chicken breast from my local butcher Patrick Strainge, Bampton
Green beans from Millets Farm Shop 
Napolina Lentils in water
Cornish Sea Salt

To buy the -