Name: Paprika chicken and lentils
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 4 150g chicken thigh fillets, trimmed; 1 tablespoon sweet paprika; 400 gram kumara, peeled, thinly sliced; 2 medium zucchini, thinly sliced; 2 tablespoon vegetable or olive oil; 400 gram can brown lentils, rinsed; 75 gram baby rocket leaves; 1/4 cup finely chopped coriander, plus 1/4 cup leaves extra, to serve; 1/3 cup natural yoghurt

Paprika chicken and lentils

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Serves 4

Prep

10M

Cook

15M

Total

25M

Ingredients

4 150g chicken thigh fillets, trimmed

1 tablespoon sweet paprika

400 gram kumara, peeled, thinly sliced

2 medium zucchini, thinly sliced

2 tablespoon vegetable or olive oil

400 gram can brown lentils, rinsed

75 gram baby rocket leaves

1/4 cup finely chopped coriander, plus 1/4 cup leaves extra, to serve

1/3 cup natural yoghurt

Method

1.Preheat a char-grill or barbecue plate to high.

2.Combine chicken, paprika, kumara, zucchini and oil in a large bowl; season. Cook, turning, 15 minutes, or until golden and cooked.

3.Transfer chicken to a heatproof board. Cover with foil; rest 5 minutes. Slice thickly. Transfer vegetables to a large heatproof bowl; add sliced chicken.

4.Add lentils, rocket and half the coriander to chicken mixture; toss to combine. Combine remaining coriander and yoghurt in a small bowl.

5.Serve chicken and lentils with coriander yoghurt and extra coriander leaves.

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