Chicken Cherry Tomato Lentils Recipes

CHICKEN & CHERRY TOMATO LENTILS

Chicken & cherry tomato lentils image

A simple traybake that combines storecupboard pulses with chicken thighs, cumin and parsley

Provided by Katy Greenwood

Time 25m

Number Of Ingredients 8

Ingredients

500g skinless chicken thigh , cut into chunks
1 red onion , cut into wedges through the root
1 tbsp olive oil
200g cherry tomato
1 tbsp cumin seeds
2 x 250g pouches microwave puy lentils
2 tbsp red wine vinegar
handful parsley , chopped

Steps:

Heat oven to 200C/180C fan/gas 6. Toss the chicken and onion with the oil, arrange on a baking tray and season. Roast for 10 mins, then add the cherry tomatoes and sprinkle over the cumin seeds. Cook for another 10 mins.
Meanwhile, heat the Puy lentils following pack instructions, then turn out into a large serving bowl. Once the chicken is ready, add everything to the bowl with the lentils and toss together. Stir in the red wine vinegar, parsley and seasoning to taste.

Nutrition Facts : Calories 356 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 5 grams sugar, Fiber 10 grams fiber, Protein 41 grams protein, Sodium 1.7 milligram of sodium

SAUTEED CHICKEN WITH CHERRY TOMATOES

Sauteed Chicken With Cherry Tomatoes image

Adapted from Spices of Life by Nina Simonds.The wine and shallots make this delicious. It is quick to prepare and great for people watching their calories.

Provided by cookiedog

Categories Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons extra virgin olive oil
1 1/2 lbs boneless skinless chicken breasts (or boneless, skinless thighs)
4 garlic cloves, peeled, smashed with flat side of a knife, and chopped coarsely
6 shallots, peeled and chopped coarsely
3/4 lb cherry tomatoes (1 pints) or 3/4 lb grape tomatoes, rinsed and drained (1 pints)
1 1/2 tablespoons dried oregano
3/4 cup dry white wine
1 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

Heat 12 inch skillet, Dutch oven or casserole with lid. Pour in oil and heat until quite hot. Line pan with a batch of chicken breasts and fry over high heat until golden brown on one side, about 2 1/2 to 3 minutes. Turn over and brown other side. Remove with tongs and continue browning remaining pieces. Set chicken aside.
Reduce heat to medium, put garlic and shallots in pan, and saute until fragrant, about 15 seconds. Add oregano, white wine, salt and pepper and saute uncovered about 4 to 4 1/2 minutes, shaking pan from time to time.Add tomatoes and return chicken to pan, cover and cook about 10 to 15 minutes, or until chicken is done. Taste for seasoning and adjust if necessary.
Scoop chicken out onto a platter and serve with rice or over mashed potatoes.

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