Grilled Chicken Breast with a Spinach, Lentil, Strawberry and Feta Salad

Our latest IHS favourite is a recipe from Health and Wellness Coaching graduate, Grainne Parker.

It is just one of many delicious recipes and meal suggestions from her new book ‘Move, Train, Nourish’. It’s quick, easy, nutritious and family friendly – our children were so pleased with strawberries in their main course that they barely noticed the lentils! For more like it grab yourself a copy of ‘Move, Train, Nourish’ – you’ll find our review on Facebook and Instagram

You will need

250g green lentils (or you can use any you prefer)
4 chicken breasts, flattened
½ tsp rapeseed oil
100g feta cheese, crumbled or chopped into small cubes
100g (small bag) of spinach, cleaned and drained
200g strawberries, washed, hulled and sliced
salt and pepper, if using

For the dressing
juice and zest of ½ lemon
2 tbsp white wine vinegar
25ml extra virgin olive oil
1 tbsp honey
1 handful of mint leaves, chopped finely

Method

Blend all the dressing ingredients, taste and season if necessary, then set aside until the salad is ready.
Rinse the lentils, place in a pot and cover with cold water. Bring to the boil, turn down to simmer and cook for about 20 minutes until tender.
Meanwhile, toss the chicken in the oil and cook on a griddle pan (or frying pan) for about five minutes a side until perfectly done. Slice and set aside and keep warm while you finish the lentils.
Drain the lentils and allow to cool slightly then add the chopped feta, spinach and sliced strawberries. Season and pour over the dressing and gently mix to incorporate.
Divide across four serving plates and top with the cooked chicken breast and serve.