Ingredients (Serves 1)
150g chicken breast
2 tsps olive oil
3/4 tsp dried mixed herbs
100g tinned lentils, rinsed and drained
A handful of mangetout or sugar snap peas
30g mixed lettuce leaves
5 fresh mint leaves
For The Dressing
Juice of 1/2 a lemon
2 tsps extra virgin olive oil
A pinch of sea salt and ground black pepper
Nutrition
Per serving - 433 calories, 18g carbs, 43g protein, 21g fat
Preparation
Place the chicken breast between two pieces of baking paper
Using a rolling pin bash to around 2cm thickness
Transfer to a bowl and top with the oil and mixed herbs. Stir well to coat.
Place a frying pan or griddle over a medium flame
Add the chicken and fry for 5-6 minutes on each side or until cooked through
Rest on a plate for 5 minutes then slice
Mix the dressing ingredients in a large bowl
Add the lentils, mangetout, salad leaves and fresh mint
Gently mix together
Serve the salad topped with the chicken