Chicken with beetroot and lentils

AUTHOR
Bill Macdonald
DIFFICULTY
very easy
RATING
5 1
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 2 red onions
  • 1 can(s) (425 ml) Lenses
  • 1 package (500 g) cooked beetroot (vacuum packed)
  • 2 Chicken fillets (approx. 170 g each)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2 TABLESPOONS Olive oil
  • 2 TABLESPOONS Sherry Vinegar
  • 60 g Rocket salad

Directions

  1. 1

    Onions peel, halve and cut into strips. Drain the lentils in a sieve. Beetroot also drain and cut into slices. Wash the meat, dab dry and cut into large pieces.

  2. 2

    Season meat with salt and pepper.

  3. 3

    Heat the oil in a large frying pan. Fry the onions for 3-4 minutes, turning them over. Add meat and fry while turning until the meat has a little colour. Add lentils, beetroot, vinegar and 50 ml water.

  4. 4

    Cover and cook for 5-7 minutes. Season to taste with salt and pepper.

  5. 5

    Wash the rocket and shake dry thoroughly. Add the rocket to the pan and mix well. Serve immediately.

Nutrition Facts

KCAL
230 kcal
CARBS
16 g
FATS
6 g
PROTEINS
25 g