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  • 100g Puy lentils
  • 1 cube chicken stock
  • 4 chicken thighs
    sliced into ribbons
  • olive oil
  • ½ tsp garam masala
  • 2 courgettes
    sliced into strips
  • 1 clove garlic
    crushed
  • ½ small bunch coriander
    chopped
  • ½ lemon
    juiced
  • 75ml natural yoghurt
  • 1 tsp mint sauce

Nutrition:

  • kcal406
  • fat7.8g
  • saturates2.3g
  • carbs30.8g
  • sugars0g
  • fibre5.6g
  • protein55g
  • salt2.62g

Method

  • step 1

    Simmer the lentils with the stock cube, in enough water to cover, until tender, drain. Meanwhile heat a griddle (chargrill) to high.

  • step 2

    Toss the chicken with 1 tsp olive oil, then the garam masala. Toss the courgette strips with 1 tsp olive oil and the garlic and season.
    Griddle the chicken and courgettes on both sides.

  • step 3

    Toss the lentils, chicken, courgette, coriander and lemon juice together. Mix the yoghurt with the mint sauce and drizzle over.

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