Lunch · Middle eastern
Spiced chicken and lentil salad with tahini
Cumin chicken over lentils, tomato, cucumber and parsley with a lemon tahini dressing, ready in 20 minutes.
- Serves
- 2
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 2 bowls- 250 g chicken breast, boneless skinless
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- 2 tsp olive oil
- 240 g canned brown lentils, drained
- 150 g cucumber, diced
- 150 g cherry tomatoes, halved
- 10 g fresh parsley, chopped
- 20 g tahini
- 2 tbsp lemon juice
- 2 tbsp water
Method
Rub the chicken with the cumin, paprika and salt. Cook in the oil in a skillet for 5 minutes a side, until cooked through. Rest and slice.
Toss the lentils, cucumber, tomatoes and parsley together.
Whisk the tahini, lemon juice and water into a pourable dressing.
Divide the lentil salad between bowls, top with the chicken and drizzle with the dressing.