Spiced Lentil, Chicken and Roast Veg Salad
A powerful protein dinner. Make extra and have leftovers for lunch!
- Time
- 45 minutes
- Serves
- 4
- Calories
- 338
Ingredients
- 1 tbsp Olive Oil
- 240g Lentils, drained and rinsed
- 200g Carrots, chopped
- 60g Red Onion, 1/2 chopped in large chunks, 1/2 finely chopped
- 1 Clove Garlic, crushed
- 1 Blood Orange, segmented
- 130g Cherry Tomatoes
- 150g Red Capsicum, chopped
- 80g Broccolini
- 1 cup Parsley
- 2 tsp Cajun Seasoning
- 2 tbsp Red Wine Vinegar
- 80g Greek Feta, cubed
- 400g Chicken Breast, sliced into pieces
Method
- Preheat an oven to 200°c. Toss the carrots, large chunks of onion, capsicum in the oil, spread on a tray and place in the oven. When the vegetables start to brown add the cherry tomatoes. once they are all cooked then remove and allow to cool slightly.
- Heat a non-stick pan over a medium heat and add the finely chopped onion and garlic, cook for about a minute then add the lentils and very lightly toast. Add the red wine vinegar and warm through, then remove from the pan.
- Sprinkle the chicken breast with the cajun seasoning then add to the pan cooking through on both sides.
- Place broccolini in a bowl and cover with boiling water for about 1 minutes then remove.
- Mix all ingredients together and serve.