Lunch recipe
Golden chicken, green lentils, green beans, cucumber, tomatoes, rocket, and parsley with a lemon mustard dressing.
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Ingredients
large frying pan, medium saucepan, colander, mixing bowl, four lunch boxes
Method
Slice the chicken breasts horizontally into thin escalopes, drain and rinse the green lentils, trim the green beans, dice the cucumber, halve the cherry tomatoes, chop the parsley, zest the lemon, and cut it in half.
Cook the green beans in a saucepan of boiling salted water for 4 minutes until bright green with a slight bite. Drain, rinse briefly under cold water, and leave to dry.
Whisk 1 tablespoon olive oil with the wholegrain mustard, lemon zest, juice from half the lemon, half the black pepper, and 2 tablespoons cold water until glossy.
Rub the chicken with the remaining 1 tablespoon olive oil, dried oregano, a pinch of salt, and the remaining black pepper. Cook in a large frying pan over a medium-high heat for 4 to 5 minutes on each side until golden and piping hot with no pink in the centre, then rest for 3 minutes.
Toss the lentils, green beans, cucumber, tomatoes, rocket, parsley, and mustard dressing in a large bowl until everything is lightly coated and the leaves remain perky.
Slice the rested chicken and divide the lentil salad between four boxes. Arrange the chicken on top, spoon over any resting juices, and cool fully before closing and chilling.
