Name: Orange chicken with tomato and lentil salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 4 chicken breast fillets; 2 garlic cloves, crushed; orange zest and juice; 1 honey; 1 dried oregano; dried chilli flakes; sea salt and freshly ground black pepper; 1 butter; 175 g tomatoes cocktails, halved; 1x 400 g lentils tinned, drained and rinsed; 5 g fresh thyme; 2 tsp wholegrain mustard; lemon juice a squeeze; 1 tsp castor sugar; 1/4 cup macadamia oil

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Ingredients (15)

4	chicken breast fillets
2	garlic — cloves, crushed
	orange — zest and juice
1	honey
1	dried oregano
	dried chilli flakes
	sea salt and freshly ground black pepper
1	butter
175 g	tomatoes — cocktails, halved
1x 400 g	lentils — tinned, drained and rinsed
5 g	fresh thyme

DRESSING:

2 tsp	wholegrain mustard
	lemon juice — a squeeze
1 tsp	castor sugar
1/4 cup	macadamia oil

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Method:

Preheat oven to 180ºC.

Place chicken in a shallow bowl. Whisk together olive oil, garlic, orange juice and zest, honey, oregano and chilli, salt and pepper. Pour over chicken. Allow to stand for 10 minutes.

Heat a frying pan, add olive oil and butter. Allow butter to melt, then add chicken, reserving marinade, and cook for 2–3 min on each side or till golden brown.

Place chicken in a small ovenproof pan, add reserved marinade, bake for 10 min. Remove from oven, set aside.

Toss together the tomatoes, lentils and thyme. Whisk together dressing ingredients and pour over lentils.

To serve:
Serve chicken on a bed of lentil and tomato salad; drizzle over remaining pan juices.

Words and image:Fairlady magazine

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