This is a super tasty, protein packed meal, that is really easy to make.
Lentils are another super nutritious food, with good quanitities of protein, complex carbohydrates and fibre helping to keep us feeling full. They are great for soaking up flavours too, so by combining them with the apple cider vinegar and the flavoured oil from the sundried tomatoes, they make a really tasty accompaniment to the chicken and proscuitto.Print
4 chicken thighs, skinless (approx 480g)
8 prosciutto slices
8 tsp. red pesto
800g canned lentils, drained
145g sun-dried tomatoes, drained
2 tbsp. apple cider vinegar
2 tbsp. oil from sun-dried tomatoes
Salt and pepper
- Heat the oven to 180°C
- Cut each chicken thigh into two pieces, season with salt and pepper. Spread 1 teaspoon of pesto over each piece of chicken and wrap in a slice of prosciutto. Place on a baking tray and bake in the oven for 25-30 minutes, until crispy and cooked through.
- In the meantime, place the lentils and tomatoes in a pan and gently warm them through adding in the apple cider vinegar and 2 tablespoon of oil from the sun-dried tomatoes.
- Divide the lentils between 4 plates and, top with the chicken.
- Serve immediately.
- Prep Time: 15
- Cook Time: 30
- Calories: 462