![Chicken, Lemon and Feta Lentils](/content/images/2024/06/Depositphotos_218658934_XL.jpg)
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![Chicken, Lemon and Feta Lentils](/content/images/2024/06/Depositphotos_218658934_XL.jpg)
Ingredients
Method
- 400g broccoli florets
- 2 tbsp olive oil
- 3 crushed roasted garlic cloves
- 2 anchovy fillets from a tin
- 2 x 400g tins of green lentils, drained
- 300g cooked chicken, shredded
- 1 lemon, zest and juice
- 100g crumbled feta
- Chopped dill
- Cook the broccoli in boiling salted water for 4 mins or until tender, then drain. Add to a frying pan, then mix in the garlic and anchovies and sizzle for 4 mins, stirring to dissolve the anchovies and coat the broccoli.
- Tip the lentils into the pan along with the chicken, lemon juice, 2 tbsp of olive oil and a splash of water. Cover with the lid and reduce the heat, then cook for 5 mins to heat the chicken through. Scatter with feta, dill and lemon zest, and serve immediately.
20 mins
4 serving
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