Chicken on Lentils

Ingredients

• 2 tbsps cumin, dried ground
• 1 dash pepper
• 1 dash salt
• 1 tbsp olive oil
• 2 breasts, bone and skin removed chicken breast
• 1 lemon zest and juice
• 3 medium slices bacon, fat removed and finely diced
• 1 cup flat leaf parsley, torn
• 1 cup cherry quartered
• 140 g brown lentils

Directions

1. Rub breasts (chicken not your own) with olive oil, cumin and lemon zest. Leave for 20 minutes.
2. Sear chicken on high in non-stick fry pan to seal. Pop into oven 350 °F (180 °C) for about 10 minutes to cook through.
3. Fry bacon in non stick pan until golden and crispy. Add rinsed lentils and tomatoes. Season to taste with salt and pepper. Heat through. Remove from heat.
4. Fold parsley through lentils, serve in a mound on plate with chicken sliced and fanned on top.
5. Sprinkle lemon juice over dish. May serve with a chunk of lemon.