Ingredients
Scale
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
Instructions
- 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
Nutrition
- Calories: 462