- • 1 x chicken breast
- • cajun spice
- • olive oil
- • 2 x tomatoes
- • baby spinach
- • half a red onion
- • red wine vinegar
- • feta (if you like it)
- Turned on the oven to 200 degrees
- Cut a chicken fillet into big chunks and covered them in cajun spice (except for Elliott’s pieces)
- Added olive oil to a pan and turned up the heat. The chicken was quickly browned on both sides and then whacked into the oven on a baking tray for ten minutes to cook through (I find this the best way to cook chicken breast as it doesn’t dry out).
- While the chicken was cooking I drained and rinsed two tins of lentils and put them in a saucepan over a medium heat with a bit of water. I cooked them off for five minutes and then put them in a bowl to cool.
- I diced up two tomatoes and half a red onion and added this to the slightly cooled lentils. Then I poured about a tablespoon each of red wine vinegar and olive oil into the mixture and stirred it all up. At this point you could add some feta if you like, or leave it out if you’re not a fan.
- OK, as for plating up, I put some baby spinach on the plate and then the lentil mixture on top and the chicken pieces on top of that. There was quite a bit of the lentil mixture left over that was used for lunches today.
The red wine vinegar gives such a great tang to the lentils, it’s delicious. We also chomped on a carrot each with this meal, but you could add corn on the cob or even cucumber into the tomato mixture – it’s all about veggies and eating as many as possible.