TO DRINK: Ginger ale, because if you happen to have indulged over the weekend, it’s never a bad idea to give your liver a break on Mondays…
Boil 250g dry lentils in plenty of salted water until tender, about 30 minutes. Drain and keep warm until needed. In the meantime, heat 30ml (2 tbsp) olive oil in a pan. Add 1 large finely chopped red onion and 1 large seeded and sliced red pepper, and sauté until tender, about 5 minutes. Add 500g chicken pieces. Season with salt and freshly
ground black pepper, to taste.
Add 90ml olive oil and 90ml good quality balsamic vinegar. Reduce the heat and cook, uncovered, for about 30 minutes. Remove from the heat, stir in 30ml (2 tbsp) fresh chopped mint and 1 finely chopped garlic clove. Add the lentils to the red pepper mixture and toss through. Top with 230g cubed feta and serve immediately.
Chicken with lentils and red peppers
Instructions
Boil 250g dry lentils in plenty of salted water until tender, about 30 minutes. Drain and keep warm until needed. In the meantime, heat 30ml (2 tbsp) olive oil in a pan. Add 1 large finely chopped red onion and 1 large seeded and sliced red pepper, and sauté until tender, about 5 minutes. Add 500g chicken pieces. Season with salt and freshly
ground black pepper, to taste.
Add 90ml olive oil and 90ml good quality balsamic vinegar. Reduce the heat and cook, uncovered, for about 30 minutes. Remove from the heat, stir in 30ml (2 tbsp) fresh chopped mint and 1 finely chopped garlic clove. Add the lentils to the red pepper mixture and toss through. Top with 230g cubed feta and serve immediately.
