Save for later

Chicken, corn & lentil pilaf

Thumbnail
Thumbnail
A balanced meal packed with plenty of protein and healthy vegetables.
Serves
2
Prep
10 minutes
Cook
20 minutes
Each 466g serving contains (excludes serving suggestion)
KCal
434
Carbs
50.90g
Protein
41.90g
Fat
6.20g
Saturates
1.00g
Sugars
16.60g
Salt
0.01g
Portion Fruit & Veg
4
Ingredients
Ingredients
1 tsp rapeseed oil
1 large onion, chopped
250g chicken breast, cubed
1 red pepper, chopped
25g sultanas
1 tsp cumin
good pinch white pepper
2 cloves garlic, crushed
400g tinned green lentils, drained
160g sweetcorn, frozen
1 tbsp fresh parsley, chopped
salad, to serve
Method
  1. Heat the rapeseed oil in a pan and add the onion. Cook for three minutes, until the onion is just starting to brown, then add the cubed chicken breast. Stir for 3–4 minutes.
  2. Next, add the pepper, sultanas, cumin, white pepper and crushed garlic to the pan. Mix well and cook for 4–5 minutes, stirring regularly.
  3. Add the lentils to the pan along with the frozen sweetcorn. Heat through for 3 minutes.
  4. Stir in the parsley and serve with salad.
Chefs tips
  • Swap the chicken for tofu for a tasty, vegetarian alternative.
Brand Icons/Telephone check - FontAwesome icons/tick icons/uk