Spiced Chicken with Lentil Salad

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This spiced chicken with lentil salad is a quick, light and nutritious salad that is perfect as a light meal or lunch.

Herbie’s za’atar is available online or in-store.

Spiced Chicken with Lentil Salad

This is a quick, light and nutritious salad that is perfect as a light meal or lunch.

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Servings 6 people

Ingredients

2 rounds of pita bread
1 tsp sumac
2 tsp oil, for drizzling
1 cup French lentils (de Puy) or another legume of your choice or use canned, simply drain before adding to the salad.
1/2 cup quinoa, rinsed well
1/2 red onion, finely sliced
1 cucumber, diced
10 cherry tomatoes, halved
1/2 cup parsley leaves, roughly chopped
1/4 cup mint leaves, roughly chopped
100g feta cheese, crumbled
600g chicken tenderloins
1 tbsp Herbie's Za'atar spice mix, approximately

Dressing

3 tbsp olive oil
2 tbsp lemon juice
1 tsp Dijon mustard
1 tsp honey or maple syrup
1 pinch sumac
salt & pepper, to taste

Instructions

Preheat the oven to 180C. Line a tray with baking paper.
Brush the pita bread with oil and sprinkle with sumac. Place in the oven for 5-8 mins to crisp up. Remove from oven & set aside.
Place the lentils in a saucepan, cover with plenty of water, and bring to a boil. Reduce the heat and simmer for about 20 mins or until tender. Drain, rinse briefly under cold water.
Place the quinoa and 3/4 cup water in a saucepan and bring to a boil. Reduce the heat and simmer for 15 mins or until tender and water absorbed. Remove from heat & place a clean tea towel under the lid to absorb any residual moisture.
For the dressing, combine all ingredients in a small bowl and whisk to combine. Taste and adjust to achieve a balanced dressing.
Place lentils and quinoa into a bowl, add the dressing and toss. Set aside to cool.
To complete the salad, add the red onion, cucumber, tomatoes, herbs and feta cheese and toss gently to combine.
For the spiced chicken: drizzle the chicken with a little oil and sprinkle over the spice mix. Place a frypan over medium-high heat and once hot add the chicken. Cook a few minutes on each side until cooked through. Remove from the pan and set aside to rest.
To serve: spoon some of the lentil salad onto serving plates, break up the pita bread and scatter around, place some pieces of the chicken on top.

Notes

To save time and effort:

Use canned lentils or legumes in place of the dried - simply drain before adding to the salad.
Use pre-cooked quinoa or wild rice, both are available in convenient packets in the supermarket.
Herbie's za'atar is available at Kitchen to Table.

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