Looking for a nutritious and flavour-packed meal? This Chicken & Lentils with Mediterranean Veg & Spicy Chilli Sauce is the perfect balance of protein, fibre, and antioxidants. The combination of tender roasted chicken, hearty lentils, and vibrant Mediterranean vegetables delivers a satisfying dish packed with essential nutrients to support overall health. The spicy chilli sauce adds a bold kick, making this meal a delicious way to nourish your body while keeping your taste buds excited.
This dish is not only high in protein but also rich in iron and gut-friendly fibre, making it an excellent option for those managing Parkinson’s Disease or looking to improve their overall well-being. Served with fresh watercress, rocket, and a zesty lemon wedge, it’s the perfect meal for any season.
Ingredients:
- 8 chicken thighs or 4 if large
- 2 red onions
- 2 courgettes
- 1 yellow
- 1 red pepper
- 1 aubergine
- 6 cloves garlic
- 3 sprigs rosemary
- Half a pouch of Puy lentils
- Olive oil to cook
- Salt & pepper to season
- 1 handful each of watercress & rocket (per person)
- Lemon wedges to serve EVOO
Need to Know:
- Prep – 10 mins
- Cook 25 mins
- Serves 4 (2 dinners + 2 lunches)
Step by Step:
Preheat the oven to 220. Place the chicken thighs on a large baking tray, drizzle over some olive oil and season with salt and pepper. Remove the stalk from the rosemary and scatter over the chicken.
Peel the onions and cut each one into 8 wedges. Add to the chicken and scatter over the lentils.
Prepare the veg by chopping into bite-size chunks and arranging these around the chicken and onions.
Use the back of a large knife to bash the garlic, (leaving the skin on) to release the flavour. Add these to the tray. Then season and add a few drizzles of olive oil.
Cook in the hot oven for 30 – 35 minutes or until the chicken is cooked through. Check and move the veg around halfway through to make sure it doesn’t burn.
If you haven’t made the spicy chilli sauce make it now (recipe in all the sides).
Once the chicken and veg is cooked serve with a large handful of watercress and rocket lemon wedges and a dollop of chilli sauce.
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