Chilli chicken with yoghurt lentil salad

Kick the week off in a healthy way with this low-fat, spicy chicken dish for dinner.

Recipe «Chilli chicken with yoghurt lentil salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 4 single chicken breast fillets, 2 tsp piri piri seasoning, Olive oil spray, 1/4 cup reduced fat natural yoghurt, plus extra to serve, 1 tbsp fresh lemon juice , 2 x 400g cans brown lentils or chickpeas, Edgell brand, drained, rinsed, 1/4 cup Sunbeam currants, 1/4 cup fresh continental parsley leaves , 1/4 cup shredded fresh mint, Salt & freshly ground pepper, Lemon wedges, to serve.

Ingredients:

• 4 single chicken breast fillets 
• 2 tsp piri piri seasoning 
• Olive oil spray 
• 1/4 cup reduced fat natural yoghurt, plus extra to serve 
• 1 tbsp fresh lemon juice 
• 2 x 400g cans brown lentils or chickpeas, Edgell brand, drained, rinsed 
• 1/4 cup Sunbeam currants 
• 1/4 cup fresh continental parsley leaves 
• 1/4 cup shredded fresh mint 
• Salt & freshly ground pepper 
• Lemon wedges, to serve 

Instructions

1. Sprinkle both sides of the chicken with the piri piri seasoning. Spray a large non-stick frying pan with olive oil. Heat over a medium heat. Add the chicken and cook for 6 minutes each side or until cooked through.
2. Whisk the yoghurt and lemon juice in a small bowl until smooth.
3. Place the lentils, currants, parsley and mint in a large bowl. Stir in the yoghurt dressing. Season with salt and pepper. Cut the chicken into thick slices and serve on the lentil salad with lemon wedges and some extra yoghurt.