Summary

Ingredients

• 2 chicken breast fillet (s)
• 250 ml yogurt
• 4 tablespoon mango chutney
• 0.5 teaspoon ½ turmeric
• 2 teaspoons ginger root
• 0.5 ½ lemon (s), organic, grated zest
• 2 tablespoon lemon juice
• 80 g lentils
• 1 clove garlic
• 150 g rocket
• 0.5 ½ bell pepper (s), red
• 2 spring onion (s)
• 500 ml broth
• 1 tablespoon lemon juice
• 1 teaspoon balsamic vinegar, white

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Instructions

1. Marinade:
2. Mix together the yogurt, mango chutney, turmeric, ginger, grated lemon zest and lemon juice.
3. Pour the marinade over the chicken fillets, turn them around and chill for approx. 3 hours. I often pickle the chicken fillets overnight. Then the marinade will soak in even better.
4. Salad:
5. Wash the lentils and then cook them in the broth until al dente. In the meantime, peel and finely chop the garlic. Cut the peppers into small pieces. Cut the onions into rings. Wash the rocket.
6. Mix the lentils with lemon juice and vinegar, season with salt and pepper. Add all the vegetables to the lentils.
7. Pre heat the oven to 180 degrees celcius. Remove the chicken fillets from the marinade, season with chilli and salt and place in an ovenproof dish. Cook in the oven for 35 minutes.