Warm salad with lentils, chicken breast, and vegetables

This recipe is part of the Healthy Nutrition Guide for Children, created by the “Agricola Neam de Gospodari” Association

Ingredients

✓ 500 g chicken breast, boneless and skinless

✓ 1-2 tbsp of grapeseed oil

✓ 2 garlic cloves, cut into small cubes

✓ 1-2 bay leaves

✓ 1 crushed garlic clove (for the lentils)

✓ dry spices, oregano and basil, a pinch

✓ 400 g green lentils

✓ 100 g olives

✓ 200 g of kapia or red bell peppers

✓ 5 g finely chopped parsley

✓ salt/freshly ground pepper

Method of preparation

Cut the chicken breast into cubes, season with dried herbs and cook in a pan with 1 tbsp of grapeseed oil. At the end, add the chopped garlic. Mix with boiled green lentils, add pitted olives (cut into rounds), kapia or red bell peppers (cut into strips), parsley, salt and freshly ground pepper.

Boil the green lentils in cold water with a bay leaf and a crushed garlic clove. Do not add salt to the water before boiling, because it will harden the lentils! The ratio of water is 1:3. When it start boiling, add salt and then cover the pot with a lid; leave on low heat for another 15 minutes.

Tips & Tricks

Cut the chicken breast into cubes no larger than 1 cm. If you cut them smaller, you risk drying them out when cooking. The secret to juicy chicken cubes lies in their size as well.