Lemony chicken lentils
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Medium
This is one of those brilliant weeknight dinners that comes together in under forty minutes using ingredients you likely have lingering in your fridge. Shredded leftover chicken meets earthy green lentils, which are packed with plant based protein and fiber to keep you satisfied. A squeeze of bright lemon juice and creamy feta bring everything to life, while roasted garlic and anchovy add serious depth without fuss. It's simple enough for a busy Tuesday but tasty enough to feel like you actually tried, and honestly, that's the sweet spot for home cooking.
Ella x
Ingredients
- 11 broccoli(about 400g)
- 2 tbspleftover chicken fat(from roast chicken)
- 13 leftover roasted garlic cloves mashed(from the roast chicken recipe below)
- 12 anchovy fillets in oil(drained)
- 12 x 400g can green lentils drained and rinsed
- 300 gleftover chicken shredded(from the roast chicken recipe, below)
- 11 lemon zested and juiced
- 2 tbspextra virgin olive oil
- 100 gfeta crumbled
- 5 gdill finely chopped
Detail level
Instructions
- 1
Cut the broccoli florets then the stalk into bite-sized pieces and keep separate. Heat the leftover chicken fat in a frying pan over a medium-high heat and tip in the broccoli stalks with 100ml water. Bring to a boil and cook for 4 mins. Mix in the florets and cook for a further 3 mins until all the water has evaporated. Mix in the roasted garlic and anchovies and sizzle for 4 mins until the anchovies have dissolved.
- 2
Tip in the lentils along with the chicken, lemon juice, oil and 3 tbsp water. Cover with a lid and reduce the heat to low. Cook for 5 mins until the chicken is heated through. Serve with the feta, dill and lemon zest scattered over the top.
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