Chicken, corn & lentil pilaf
prep: 10 minutes
cook: 20 minutes
serving: 2
Nutrition Facts
each serving
KCal
408
Carbs
40.9g
fiber
10.7g
Protein
42.6g
Fat
5.8g
Saturates
0.7g
Sugars
18.9g
Salt
0.22g
Fruit/Veg Portion
4
Ingredients
all 12 types- 1 tsp rapeseed oil
- 1 large onion, chopped
- 250g chicken breast, cubed
- 1 red pepper, chopped
- 25g sultanas
- 1 tsp cumin
- good pinch white pepper
- 2 cloves garlic, crushed
- 400g tinned green lentils, drained
- 160g sweetcorn, frozen
- 1 tbsp fresh parsley, chopped
- salad, to serve
Directions
4 steps in totalStep 1
Heat the rapeseed oil in a pan and add the onion. Cook for three minutes, until the onion is just starting to brown, then add the cubed chicken breast. Stir for 3–4 minutes.
Step 2
Next, add the pepper, sultanas, cumin, white pepper and crushed garlic to the pan. Mix well and cook for 4–5 minutes, stirring regularly.
Step 3
Add the lentils to the pan along with the frozen sweetcorn. Heat through for 3 minutes.
Step 4
Stir in the parsley and serve with salad.
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