Marinated chicken with lentil salad

100g/3½oz boneless, skinless chicken breast

1 clove garlic

2 teaspoons wholegrain mustard

juice of 1 lemon

1 teaspoon runny honey                                          

75g/2¾oz tinned green lentils, drained and rinsed

2 tablespoons flat leaf parsley, finely chopped

1 tomato, chopped

1 spring onion, sliced

1 tablespoon fat free vinaigrette

To serve:

1 x 200g/7oz jacket potato

mixed salad leaves

Make three slashes across the chicken breast and place in a non-metallic bowl.  Mix together the garlic, mustard, lemon juice and honey.  Pour over the chicken and leave to marinate in the fridge for at least 2 hours, preferably overnight.  Mix the lentils with the parsley, tomato, onion and fat free vinaigrette and set aside.  Cook the chicken under a preheated grill for 10-12 minutes or until cooked through, turning and basting with the marinade occasionally.  Serve with the lentils, potato and salad leaves.

Serves 1

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