- Ali
We love this really simple dish, that tastes amazing and feels like you’ve spent a lot of time and care in the kitchen when the truth is it’s a simple one pot dish! Do marinade the chicken overnight to get the true full-on flavour.
Serves 4
Ingredients
4 x 180g skinless chicken breasts
2 red peppers, deseeded and sliced
1 courgette, sliced into 1cm discs
1 red onion, cut into wedges
4 whole garlic cloves, peeled and left whole
16 cherry tomatoes
500g cooked Puy lentils
1 tablespoon Extra virgin olive oil
Salt and freshly ground black pepper
For the marinade
2 tablespoons harissa paste
1 tablespoon Extra virgin olive oil
1 tablespoon maple syrup
Juice and zest of ½ lemon
Directions
- First make the marinade, place all ingredients in a large bowl and mix together well
- Add the chicken breasts and rub the marinade into them thoroughly all over. You may want to cut your chicken breast into peics if they are large
- Cover and leave in the fridge overnight, ideally, but at least 2 hours (the overnight marinating process tenderises the chicken, which means it should be juicy (not dry) when cooked
- Pre-heat the oven to 170 fan, Gas Mark 5
- Place the peppers, courgette, red onion and whole garlic cloves into a roasting tray/pan, drizzle with the olive oil and season well with salt and freshly ground black pepper
- Add the chicken and its marinade to the pan, mix together well and cook in the oven for 25 minutes
- Add the lentils, stir to combine then add the cherry tomatoes
- Return to the oven for a further 7/8 minutes, until the chicken is cooked through, the lentils hot and the vegetables tender
Notes
- We find organic chicken is more tender than non-organic (as well as animal welfare aspects)
- Adjust cooking times if the chicken breasts are smaller/larger than those in the recipe
