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Chicken, prune & lentil traybake

Chicken, prune & lentil traybake

Sweet, seasonal orange and earthy oregano are a magical combo in this simple traybake, but lemon with rosemary or thyme would work well too. It’s easily doubled to serve 4 if needed.

5 out of 5 stars(1) Rate this recipe
HealthyHigh proteinSource of fibre3 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins

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Ingredients

  • tbsp olive oil
  • 2 clove/s garlic, crushed
  • 3 sprig/s oregano, leaves roughly torn, plus extra to serve
  • 1 orange (scrubbed), zest of all, then ½ finely sliced, juice of ½
  • 4 chicken thigh fillets
  • 60g prunes
  • 50g Essential Pitted Green Olives, drained and roughly chopped
  • 200ml white wine
  • 160g Savoy cabbage, shredded
  • 250g pouch Puy & green lentils

Method

  1. Preheat the oven to 200ºC, gas mark 6 In a small bowl, mix together the oil, garlic, oregano and orange zest; season. Put the chicken thighs, prunes, olives and orange slices in a roasting tin in a single layer and drizzle with the oil mixture. Toss to coat, then pour in the wine. Roast for 20 minutes.

  2. Remove the tin from the oven and transfer the chicken thighs to a board. Add the cabbage and lentils to the tin; season and stir well until coated. Put the chicken back on top and return the tin to the oven for a further 10 minutes, or until the chicken is cooked, the juices run clear and no pink meat remains. Stir the orange juice through the lentils and scatter with the extra oregano leaves to serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,917kJ/ 697kcals

Fat

32g

Saturated Fat

6.4g

Carbohydrates

46g

Sugars

17g

Fibre

14g

Protein

50g

Salt

1g

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Overall rating (5/5)

5 out of 5 stars1 rating