4 servings
Prep: 10 mins,
Cooking: 25 mins
Serve chicken on a bed of lentil and tomato salad; drizzle over remaining pan juices.
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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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