Baked Chicken With Lentil And Rocket Salad Recipe

About this recipe

A wholesome and diabetic-friendly dinner featuring baked chicken, lentils, and a fresh rocket salad with a tangy mustard dressing.

Ingredients

• 350G Typically Daylesford Organic Chicken Breasts
• 110G Houghton Organic Sliced Dry Cured Ham
• - Cathedral City Mature Cheddar Cheese
• 100G G'S Organic Rocket
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• - Sunita Lemon Juice Organic
• 200 G Authentic Greek Yogurt
• 100G Top-Op Rai Bhardo Crushed Yellow Mustard 100g
• 1 L Ktc Sunflower Oil

Instructions

1. 1. Preheat oven to 200°C or Gas Mark 6. Line two baking trays with baking paper.
2. 2. Place 400 g chicken breasts on one of the prepared trays. Top each piece with 30 g grated cheddar cheese and 100 g sliced ham. Bake for 30 minutes or until the chicken is fully cooked and the cheese is melted.
3. 3. On the second tray, spread 400 g diced carrots. Spray lightly with sunflower oil and bake for 20 minutes or until tender.
4. 4. In a large bowl, combine 420 g cooked brown lentils, 50 g baby rocket, and the roasted carrots.
5. 5. In a small bowl, whisk together 80 g greek yogurt, 1 tbsp yellow mustard, and 1 tbsp lemon juice to make the dressing.
6. 6. Divide the salad mixture onto serving plates. Serve each portion with a piece of baked chicken and drizzle with the prepared dressing.