CHICKEN & CHERRY TOMATO LENTILS

Chicken & cherry tomato lentils image

A simple traybake that combines storecupboard pulses with chicken thighs, cumin and parsley

Provided by Katy Greenwood

Time 25m

Number Of Ingredients 8

Ingredients

500g skinless chicken thigh , cut into chunks
1 red onion , cut into wedges through the root
1 tbsp olive oil
200g cherry tomato
1 tbsp cumin seeds
2 x 250g pouches microwave puy lentils
2 tbsp red wine vinegar
handful parsley , chopped

Steps:

Heat oven to 200C/180C fan/gas 6. Toss the chicken and onion with the oil, arrange on a baking tray and season. Roast for 10 mins, then add the cherry tomatoes and sprinkle over the cumin seeds. Cook for another 10 mins.
Meanwhile, heat the Puy lentils following pack instructions, then turn out into a large serving bowl. Once the chicken is ready, add everything to the bowl with the lentils and toss together. Stir in the red wine vinegar, parsley and seasoning to taste.

Nutrition Facts : Calories 356 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 5 grams sugar, Fiber 10 grams fiber, Protein 41 grams protein, Sodium 1.7 milligram of sodium