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Warm chicken, lentil & beetroot salad
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350g pack essential Waitrose British Chicken Mini Breast Fillets
2 tbsp olive oil
2 x 250g packs Puy Lentils
1 red onion, halved and finely sliced
180g pack Waitrose Sweet & Aromatic Cumin & Pomegranate Beetroot, cut into 1-2cm pieces
½ x 25g pack flat leaf parsley, leaves only, roughly chopped
1. Preheat the oven to 220°C, gas mark 7. Spread the chicken out in a roasting tin and drizzle with half of the oil then season. Roast for 15 minutes, until thoroughly cooked, there is no pink meat and juices run clear.
2. Cook the lentils according to pack instructions.
3. Remove the chicken from the oven. Add the remaining oil, lentils, onion, beetroot and parsley to the tin. Season. Crumble the feta over the top and serve.
Typical values per serving: