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Chermoula Grilled Chicken with Baharat Lentils
roasted tomatoes
Prep in 10
High protein
1/3 daily fibre
4 of 5 a day
New
Low sat fat
Serving size
Ingredients
- 1 tbsp tomato puree
- 2 courgette
- 2 garlic clove
- 80g baby spinach
- 220g baby plum tomatoes
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 600g diced British Free Range chicken breast
- 480g lentils in water (drained) (Lentils, Water, Salt)
- 1 tbsp baharat spice (Paprika, Black Peppercorns, Cumin, Cloves, Coriander Seed, Cinnamon, Cayenne, Nutmeg, Cardamom)
- 2 tbsp chermoula (Sunflower Oil, Fried Diced Onion (onion, sunflower oil), Preserved Lemons (contain salt, traces of citric acid, potassium sorbate and calcium chloride), Capers (contain salt), Fresh Coriander, Fresh Parsley, Garlic Puree, Cumin Powder, Coriander Powder, Turmeric Powder, Red Chilli Pepper, Black Pepper)
- 2 onion
Nutritional Information
Calories: 430
Protein: 51g
Carbs: 29g
Fat: 13g
Chermoula Grilled Chicken with Baharat Lentils
roasted tomatoes
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Cooking Instructions
- Preheat the grill on high heat. Place the chicken on a foil-lined baking tray and mix with half the chermoula and 1 tbsp oil. Season generously with sea salt then grill for 10-15 mins or until cooked through. Add the tomatoes in the final 5 mins of cooking. Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary.
- Boil a half kettle. Roughly dice the onion and dice the courgette into 1-2cm cubes. Heat a medium saucepan with 2 tsp oil on medium-high heat. Cook the onion and courgette for 4-6 mins with a pinch of sea salt until golden.
- Drain and rinse the lentils. Dissolve the stock cube in a jug with 300 ml boiling water. Finely chop or crush the garlic. Add the baharat spice (add less for less heat), garlic and tomato puree to the pan, cook for 1 minute, then add the stock, spinach and lentils. Simmer for 4-6 mins until the sauce has thickened. Season with sea salt to taste.
- Toss the remaining chermoula through the cooked chicken and tomatoes. Serve the lentils in bowls and top with the grilled chicken and tomatoes.
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