1 red pepper, deseeded and cut into quarters
3 large chicken breasts, with skin
2 thyme stalks, roughly chopped
1 tsp olive oil
Salt and freshly ground black pepper
175g puy lentils
1 small red onion, finely chopped
2 garlic cloves, crushed
500ml hot chicken stock
50g sundried tomatoes, halved Handful of rocket

For the dressing
2 tbsp extra virgin olive oil
Zest and juice of ½ lemon

prep 20 mins
cook 25 mins
serves 4

This is a brilliant midweek dish, but it's also special enough for a supper with friends. Preheat the pan before you cook the chicken (you should hear a sizzle as the meat hits it) to make the skin deliciously crisp and golden.

1. Preheat the grill. Put the pepper on a baking sheet and grill until the skins have blackened and blistered. Place in a bowl, cover and set aside while the skins steam off.
2. Put the chicken in a bowl and add the thyme and olive oil. Season well and toss together. Heat a large frying pan until hot and add the chicken, skin-side down, and cook until golden. Turn each
3. piece over, cover with a lid and continue to cook over a medium heat until the chicken is cooked all the way through – around 15-20 minutes. Check that it is cooked by piercing the thickest part with a sharp knife. If the juices run clear, it's ready; if they're pink, let it carry on cooking until they run clear.
4. Put the puy lentils, red onion, garlic and chicken stock in a pan. Cover, bring to a gentle boil, then reduce the heat and simmer for around 20 minutes until cooked. The lentils should be tender, but still with a slight bite.
5. Peel the peppers and slice into strips.
6. Make the dressing. Remove the chicken from the pan and set aside on a plate. Return the pan to a low heat and add the extra virgin olive oil, lemon zest and juice and 2 tbsp water. Season and heat gently, stirring the base of the pan to mix in all the chicken juices. Pour any rested juices into the pan, too.
7. Spoon the lentils into a large bowl and stir in the sliced pepper, sundried tomatoes and hot dressing. Slice the chicken into thick pieces, arrange on top and scatter over the rocket. Serve.

Top Tip...

Remove the skin from the chicken for an even healthier, leaner recipe.