• 4 skinless chicken breasts
  • 8 slices parma ham
  • 225g cherry tomatoes on the vine
  • 1 tbsp olive oil
  • 1 red onion, sliced
  • 1 sprig of rosemary, leaves finely chopped
  • 1 courgette, thinly sliced
  • 2 x 500g puy lentils
  • 1 tbsp balsamic vinegar
  • 3 large savoy cabbage leaves, stems trimmed, shredded and blanched


  1. 1

    Preheat the oven to 220°C/gas mark 7. Season the chicken breasts and wrap 2 slices of Parma ham around each one. Place in a lightly oiled non-stick roasting tin and arrange the tomatoes around the chicken. Roast for 15-20 minutes until the chicken is cooked through.

  2. 2

    Meanwhile, heat the olive oil in a large sauté pan. Add the onion and chopped rosemary leaves and cook gently for 8-10 minutes until softened. Stir in the courgette and cook for a further 5 minutes. Add the lentils, balsamic vinegar and blanched cabbage leaves, then cook for 5 minutes, stirring occasionally. Season to taste.

  3. 3

    Divide the lentil and cabbage mixture among 4 plates. Slice the chicken and serve on top of the lentils with the roasted cherry tomatoes.

Nutritional Details

Each serving provides
  • Energy 3383kj 808kcal 40%
  • Fat 14.5g 21%
  • Saturates 3.4g 17%
  • Sugars 8.3g 9%
  • Salt 1.6g 27%

% of the Reference Intakes

Typical values per 100g: Energy 670kj/160kcal

Each serving provides

50.4g carbohydrate 17.4g fibre 110.1g protein

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