Taste the sunny flavour of Spain in this hearty ‘Spanish Chicken with Lentils’ dish.
Combining the spices of paprika and cumin with lentils not only gives you a delicious tasting meal but is also high in those phytoestrogens we have been talking about!
Taste the sunny flavour of Spain in this hearty ‘Spanish Chicken with Lentils’ dish.
Combining the spices of paprika and cumin with lentils not only gives you a delicious tasting meal but is also high in those phytoestrogens we have been talking about!
Serves: 4
Ingredients
• 4 (400g) chicken fillets, skinless and cut in half
• 200g (1 cup) basmati rice
• 2 large red capsicums, chopped
• 3 spring onions, use green section only, sliced
• 1 cup corn, fresh or frozen
• 1 x 400g can lentils, drained, rinsed
Marinade
• 1 tablespoon chilli powder
• 1 ½ teaspoons cumin
• ½ teaspoon paprika
• ¼ teaspoon dried oregano
• a pinch of ground cinnamon
• 2 tablespoons olive oil
• ½ a lime, juiced
• ground pepper
Method
Combine chicken, chilli powder, cumin, paprika, oregano, cinnamon, olive oil, lime juice and pepper in a baking tray. Toss well.
Cover with plastic wrap and refrigerate for one hour.
Meanwhile, lightly oil a large pan and allow to heat
Cook capsicum, onion, corn and beans in pan for 5 minutes or until capsicums are tender.
Preheat oven to 180ºC.
Take chicken fillets out of fridge about 30 minutes before you are ready to cook, so they are at room temperature.
Place vegetable and bean mixture in the baking dish with the chicken.
Bake in oven for 20 minutes or until chicken is cooked through.
While waiting for chicken to cook, prepare rice according to instructions on the packet. Cover to keep warm.
Remove chicken from oven and set aside for 5 minutes, before slicing 1-2cm thick slices.
Place rice, vegetables and bean mixture, and sliced chicken in bowls. Pour over the juice from the pan.
Serve and enjoy!
Did you know?
• This recipe is good for anyone looking for an egg, dairy, gluten, nut and soy free option.
• For an added kick, serve with fresh tomatoes, avocado and a few dashes of chilli sauce.
• Try making your own ‘Spanish Seasoning’ while making this dish, so that you will have it on hand for future recipes. You can also use it with other Spanish/Mexican dishes such as tacos, fajitas and nachos. To make the seasoning simply mix all the spices together (chilli, cumin, paprika, oregano, cinnamon and pepper) and place in an air tight jar for later use.
• Spices carry strong flavours and aromas, therefore are only needed in small quantities. They contribute very few kilojoules and can be used as an alternative to salt, helping to reduce a person’s overall salt intake throughout the day