Gluten free. Dairy free. Easy to make and high protein. If you’re not including lentils in your diet this is a great place to start!
Serves: 4
Prep: 15 mins. Cook: 30 mins.
What you need:
- 4 chicken thighs, skinless (480g)
- 8 prosciutto slices
- 8 tsp. red pesto
- 2x 14 oz. (400g) can lentils, drained
- 5 oz. (145g) sun-dried tomatoes, drained
- 2 tbsp. apple cider vinegar
- 2 tbsp. oil from sun-dried tomatoes
- salt and pepper
What you need to do:
Heat the oven to 360°F (180°C).
Cut each chicken thigh into two pieces, season with salt and pepper. Spread 1 teaspoon of pesto over each piece of chicken and wrap in a slice of prosciutto. Place on a baking tray and bake in the oven for 25-30 minutes, until crispy and cooked through.
In the meantime, place the lentils and tomatoes in a pot and gently warm them through adding in the apple cider vinegar and 2 tablespoon of oil from the sun-dried tomatoes.
Divide the lentils between 4 plates and, top with the chicken. Serve immediately.
Nutrition per serving:
462 kcal 14g Fats
41g Carbs 46g Protein
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