Total Time: 30 MINUTES | Serves 3
INGREDIENTS
Green beans 100g, trimmed
Chicken breasts 2
Olive oil 2 tsp
Herbs de Provence 1 tsp
Green lentils 400g cooked
Snap peas a handful, halved
Mixed baby leaves 60g bag
Flat-leaf parsley a handful, leaves torn
Dijon mustard 1 tbsp
Red wine vinegar 1 tbsp
Extra-virgin olive oil 2 tsp
How to Make it
Cook the green beans in a large pan of boiling salted water for 1 minute, then refresh in iced water. Once cold, drain and cut each in half.
Put the chicken breasts between two pieces of baking paper and use a rolling pin to bash to 1cm thickness. Drizzle with the oil, season generously and sprinkle over the herbs de provence. Heat a griddle pan to high and cook the chicken for 5-6 minutes on each side or until cooked through and really charred. Rest on a plate for 5 minutes, then slice.
Whisk together the dressing ingredients in a bowl with 1 tbsp of cold water and some seasoning. Tip in the lentils, snap peas and green beans, and toss well. Gently mix through the salad leaves and parsley, and divide between plates. Top with the griddled chicken and any resting juices.