The Chef and I

Try this The Chef and I recipe and others similar.

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Try this The Chef and I recipe and others similar.

Preparing Time: 15 minutes
Total Time: 30 minutes
Served Person: 0

white meat free gluten free red meat free pescatarian

Carbohydrate 52.7394763044616 g
Cholesterol 0 mg
Fat 3.23122999955 g
Fiber 14.1952002902031 g
Protein 13.68914 g
Saturated Fat 0.706748999937864 g
Serving Size 1 1 recipe (656g)
Sodium 401.621239540107 mg
Sugar 38.5442760142585 g
Trans Fat 0.699240249987814 g
Calories 264 calories

not set

Step-by-step

Peel your onion and carrot and blitz in a food processor with the rosemary

Put a glug or two of oil in a fry pan with high sides and start sauteing

Get a really large sheet of baking paper out on your bench. Scatter over a generous amount of salt, pepper and the paprika. Rub into the chicken all over (if you've been generous there's enough for both sides and a good rub into the chicken).

Fold the baking paper over the top of the chicken (I told you it needed to be a big sheet) then get a rolling pin and bash it to about 1.5 cm thick. (I didn't do it thin enough so it took longer to cook for me)

Get another fry pan on with a glug of oil then add the garlic cloves, the herbs and the chicken. Fry for about 4 minutes on each side until nicely golden and cooked through.

Back to the veg in the other pan, add the two tins of lentils with the water they're in (ie don't drain them) and the tomatoes which you've chopped up roughly (I just blitzed them to chunky in my little mini blender as I'd already using it for the onion and carrot. Put the lid on and leave to simmer

Roughly chop the spinach in the food processor - you don't want it pulverised so just pulse it until it's shredded but not moosh. Add to the lentils with the red wine vinegar.

Lift the chicken out of the pan, you might need to give it a wipe down before cooking the bacon and then fry off the bacon.

Put the lentils into a wide lipped platter (it's runny so don't go and use some flat platter contraption) and dollop over the yoghurt, give it a little swirl through.

Cut the chicken up on an angle and place over the top then put the bacon on top of that.

Serve with crusty bread or pitas.

I'm always on the lookout for new and exciting recipes, and when I came across this one for The Chef and I, I knew I had to try it. I'm so glad I did, because it was absolutely delicious!

This dish is a great combination of flavors and textures, with the tender chicken, flavorful lentils, and crispy bacon. It's also a relatively easy recipe to make, so it's perfect for a weeknight dinner. I especially love that it's a one-pan meal, which makes cleanup a breeze.

If you're looking for a delicious and easy weeknight dinner, I highly recommend The Chef and I. It's sure to become a favorite in your household!

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The Chef and I

Ingredients

Nutrition facts

Step-by-step