makes 3 SERVINGS

238 calories | 12.6g carbs | 30.4g protein | 6.2g fat (per serving)

INGREDIENTS

• 100g Green Beans, trimmed

• 2 x Chicken Breasts

• 2 x Tsp. Olive Oil

• 1 x Tsp. Herbs de Provence

• 400g Green Lentils, tinned, drained and rinsed

• Handful of Mangetout, halved

• 60g Baby Leaf Spinach

• Handful Flat-Leaf Parsley, leaves torn

• 1 x Tbsp. Dijon Mustard

• 1 x Tbsp. Red Wine Vinegar

• 2 x Tsp. Extra-Virgin Olive Oil

INSTRUCTION

Cook the green beans in a large pan of boiling salted water for 1 minute, then refresh in iced water. Once cold, drain and cut each in half. Place the chicken breasts between two pieces of baking paper and use a rolling pin to bash to around 1cm thick. Drizzle with the oil, season generously and sprinkle over the Herbs de Provence. Heat a griddle pan to high and cook the chicken for 5-6 minutes on each side, or until cooked through and really charred. Rest on a plate for 5 minutes, then slice.

Whisk together the dressing ingredients in a bowl with 1 tbsp of cold water and some seasoning. Tip in the lentils, mangetout and green beans, and gently mix through the spinach leaves and parsley. Divide between plates. Top with the griddled chicken and any resting juices.