Chicken, Lemon and Feta Lentils

Charmaine Lu -

  • 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