Colourful chicken and lentil bowls with sweet roasted peppers, crisp salad and a simple herby dressing.
Ingredients
Bowls
500g skinless chicken breast, sliced
2 red peppers, sliced
1 tbsp olive oil
1 tsp smoked paprika
1/2 tsp ground cumin
400g tin green lentils, drained and rinsed
100g mixed salad leaves
200g cherry tomatoes, halved
1/2 cucumber, chopped
Dressing
3 tbsp natural yoghurt
1 tbsp lemon juice
2 tbsp chopped fresh parsley
Salt and black pepper
Instructions
1
Heat the oven to 220°C/200°C fan. Toss the peppers with half the oil and roast for 18–20 minutes until softened and lightly coloured.
2
Season the chicken with paprika, cumin, salt and pepper. Heat the remaining oil in a frying pan and cook the chicken for 7–9 minutes until golden and cooked through.
3
Warm the lentils gently, then divide between four bowls with the salad leaves, tomatoes, cucumber and roasted peppers.
4
Mix the yoghurt, lemon juice and parsley. Add the chicken to the bowls and spoon over the dressing.
Note
The lentils can be served warm or at room temperature. Leftover cooked chicken works well too; simply warm it through before serving.
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