Chicken with lentils and chicory

Ingredients

For 1 serving

• Chicken breast120 g
• Cooked lentils150 g
• Chicory greens200 g
• Garlic1 clove
• Chili pepperto taste
• Bread30 g
• Extra virgin olive oil10 g
• Saltto taste

Contains: gluten,

In season: October – March

Method

1. Trim the chicory, removing the base and any yellowed leaves, wash it well and cut it into roughly 5 cm pieces. Cook it in boiling salted water for 5 minutes, until tender, then drain and squeeze it.
2. Heat half the oil with the crushed garlic clove and the chilli in a frying pan over medium heat and toss the chicory for 3 minutes, until well flavoured; salt it and remove the garlic.
3. Drain the cooked lentils and warm them in a small pan with a splash of water and a pinch of salt for 3–4 minutes, until hot.
4. Meanwhile heat a griddle pan over medium-high heat, brush the chicken breast with the remaining oil, salt it and grill it for 5 minutes per side, until golden and white inside; let it rest for 2 minutes and slice it.
5. Serve the chicken, lentils and chicory together, with the bread.