• 4 British free-range skin-on chicken breasts
  • 1 tsp dried mixed herbs
  • 1 tbsp olive oil
  • 15 g butter
  • 2 leeks, trimmed and sliced into rounds
  • 300 g carrots, peeled and sliced into thin ribbons using a vegetable peeler
  • 400 g tin puy lentils in brine
  • 2 lemons, 1 halved and the other cut into wedges


  1. 1

    Season the chicken with the mixed herbs and black pepper. Heat the oil in a large pan over a medium-high heat and cook the chicken breasts, skin-side down, for 1 minute. Turn down the heat and cook for 20-25 minutes, until the skin is crisp. Turn and cook for another 5 minutes, until cooked through and no pink remains.

  2. 2

    Meanwhile, melt the butter in another frying pan, add the leeks and cook, stirring, for 5 minutes until soft. Add the carrot ribbons for the final minute.

  3. 3

    While the veg is cooking, tip the lentils in brine into a small pan and heat through. Drain, then squeeze over the juice from half a lemon (cut the other half into extra wedges to serve). Season with pepper.

  4. 4

    Serve the chicken with the lentils and vegetables with the lemon wedges on the side to squeeze over.

Nutritional Details

Each serving provides
  • Energy 1574kj 376kcal 19%
  • Fat 14.2g 20%
  • Saturates 4.9g 25%
  • Sugars 6.7g 7%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 410kj/98kcal

Each serving provides

13.9g carbohydrate 5.3g fibre 45.5g protein

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