Prep Time: 10 mins Cooking Time: 45 mins
- 4 Chicken Breasts
- Fresh Thyme (1 Handful)
- Fresh Parsley (1 Handful)
- 1 Tsp Coriander Seeds
- 1 Tsp Fennel Seeds
- 1 Lemon
- 1 Tbsp Extra Virgin Olive Oil
- 1 Tsp Rock Salt
- 200g Green OR Brown Lentils
- 1 Onion
- 4 Garlic Cloves
- 6 Ripe Tomatoes
- 2 x 400g Chopped Tomatoes
- 200g Spinach
- 1 Tsp Chilli Powder
- 2 Tsp Butter or Coconut Oil
For this recipe you’ll need Baking Paper or Parchment, 1 Frying pan and 1 Large Pan or Casserole Dish.
If using dry Lentils, boil the kettle and pour enough water to cover Lentils by 2cm into a pan, leave to sit and absorb the water over a 10-15 minute period.
Set the oven to 160 degrees. Start by making the marinade for the Chicken.
Add 1 handful of Thyme and Parsley to a blender or coffee grinder, along with 1 Tsp of both the Coriander and Fennel seeds, 1 Tbsp EV Olive Oil and 1 Tsp Salt along with the juice of ½ Lemon.
Blitz together until a paste consistency.
On a large piece of baking paper lay the Chicken Breasts out then cover in the marinade.
Fold over the baking paper to cover the Chicken. Using a rolling pin gently start to flatten the Chicken.
Turn over a few times to marinate both sides.
Put your frying pan on a medium heat and place the Chicken Breasts in, cook for 3-4 minutes until browned on both sides.
Transfer to a baking tray and cook in the oven for around 20 minutes on 1600C.
Now for the Lentil Ragu…
Finely chop the Onion and Garlic. Add to a large pan with 1 tsp Butter and sauté for 2 minutes.
Add the Chilli Powder and Thyme.
Roughly chop the Tomatoes and add to the pan.
Wash, drain and chop the Spinach adding to the pan.
Allow the spinach to wilt before adding the Chopped Tomatoes and Lentils.
Leave to simmer on a low heat for 30 minutes.
Remove Chicken from oven and allow to rest before slicing.
Serve each portion with 1 Chicken Breast and a little Parsley.
As this recipe makes 4 portions take the leftovers for lunch the following day.
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