Lemon Chicken with a peach lentil salad
perfect BBQ dish
Just a heads up: I use grams and Celsius degrees in all my recipes, as I'm based in Germany.
Ingredients
- 400 g cooked lentils - which equals 1 can
- 1 peach
- 1 handful arugula/ rocket leaves
- 2 medium sized carrots
- 2 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- salt & pepper
- 400 g chicken breast
- 2 sprigs parsley
- 4 Tbsp olive oil
- 2 garlic cloves
- 1 lemon
Instructions
- Cut the chicken breast in medium-sized strips.
- Season generously with salt & pepper.
- For the marinade, grab a bowl and add the olive oil. Peel the garlic, crush it and add it to the oil. Take the parsley and chop it roughly and add to the oil.
- Squeeze the lemon and add the juice. Season generously with salt & pepper.
- Put the chicken in the marinade and place it covered in the fridge for 30 minutes.
- After around 20 minutes, start preparing your Lentil Salad
- Drain the lentils and put them in a big bowl
- Wash the arugula and the carrots
- cut the peach in small pieces and add to the lentils
- Add the olive oil, balsamic and season generously with salt and pepper. Let it rest.
- In the meantime, turn on your BBQ.
- With a vegetable peeler, shave the carrots, so you receive thin layers of it. Repeat with the 2nd carrot.
- Start grilling the chicken on the BBQ until cooked.
- If you have a BBQ pan or a BBQ plate, then also grill the carrot shaves.
- If not just add the carrots to the lentil salad and mix everything.
- When the chicken is cooked, serve immediately with the salad and enjoy!
The nutritional values are automatically calculated – I use them as a rough guide myself when I want to keep track.
Have you tried my recipe?Mention @sabrinastable or tag #sabrinastable!
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