Chicken
Feeling a little less-than peak condition? This feel-good bowl of freshness is going to polish up that healthy halo of yours with a market basketful of veg and protein. A sprinkling of tangy sumac, a drizzle of pomegranate molasses and the sweet, earthy depths of root vegetables lay the groundwork for tender chicken to shine.
Preheat oven to 200°C fan-forced. Peel carrots and slice diagonally into 1cm-thick slices. Halve beetroots. Remove stem from kale and discard. Roughly tear leaves into bite-sized pieces. Drain and rinse lentils.
Place carrot in a roasting dish and sprinkle with ½ the sumac. Drizzle with 20ml (1 tablespoon) olive oil and season with salt and pepper. Cover the dish tightly with foil and bake for 15 minutes or until carrots starts to soften.
Carefully remove tray from oven and discard foil. Add beetroot, lentils and chicken to tray and drizzle chicken with 2 teaspoons olive oil and season with salt and pepper. Return to oven and roast for a further 15-20 minutes or until chicken is golden and cooked through. While the chicken is cooking, continue with step 4.
Roughly chop parsley leaves. Place parsley, pomegranate molasses, remaining olive oil, remaining sumac and red wine vinegar in a bowl. Crumble in feta and season with salt and pepper. Stir to combine.
Remove chicken from tray and rest for a few minutes. Add kale to tray and cook for a further 5 minutes or until softened.
Thinly slice chicken. Divide lentil salad between bowls and top with chicken. Drizzle over feta dressing to serve.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami
