Balsamic Chicken With Warm Lentil Salad
700g lean chicken breast fillets, sliced
2 tablespoons balsamic vinegar
2 cloves garlic, crushed
1 teaspoon cumin seeds
1 tablespoon olive oil
100g cherry tomatoes, halved
4 cups chopped broccoli, cauliflower and green beans
2 x 400g cans no-added-salt lentils, rinsed, drained
½ red onion, chopped
¹⁄³ cup chopped flat-leaf parsley
juice of 1 lemon plus lemon wedges, to serve
- Combine chicken, vinegar, garlic and cumin seeds in a large bowl. Heat half of the olive oil in a large non-stick frying pan set over medium–high heat. Add chicken and cook for 2 minutes per side, or until browned. Add tomato and cook for 3 minutes, or until chicken is cooked.
- Steam chopped vegetables and combine with remaining olive oil, lentils, onion, parsley and lemon juice in a large bowl.
- Serve chicken and tomato with lentil salad and a lemon wedge.