Day 2: Baked Chicken Breast with lentil tabbouleh (GF)

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GF chicken and tabbouleh

So day 2 of my Gluten Free Challenge and so far I haven’t really had any dramas in finding enough to eat without eating any gluten containing  foods!

To curb my sudden craving for greek, tonight I whipped up a simple lentil tabbouleh and marinated a chicken breast before baking it in the oven..and it actually turned out way better than I was expecting considering the little amount of effort that went into making it!

 

If you want to try out this recipe for yourself (which made enough for two people) you will need…

1 large chicken breast (or 2 smaller ones)

large handful of parsely

sm handful of mint

1 lemon

2 roma tomatoes

1/2 lebanese cucumber

1/2 – 3/4 tin of lentils (can use dried if you wish but I am all about saving time!)

1/2 red onion

3-4 lg button mushrooms

2 florets of broccoli (steamed)

2 cloves garlic (crushed)

1 tbs capers

Fat free Natural Yoghurt

What to do…

Grab a bowl and mix most of the garlic up with the rind of 1 lemon, handful of chopped parsley, splash of olive oil, paprika and salt and pepper. Add the chicken and rub marinade into the meat. If you have time, do this ahead of time and then cover and leave in the fridge to marinate until ready to cook.

To cook the chicken place in a lined baking tray and cook in a moderate oven for approximately 20-25mins (will depend on size of pieces of chicken).

To make the salad, cut your mushrooms into quarters and saute them with the left over garlic and a splash of olive oil in a hot pan. Steam your broccoli for 1-2 mins and then cut up into mini florets. Then dice your tomatoes, cucumber and red onion and add to a salad bowl along with the washed and drained lentils. Add a good bunch of chopped parsley and the mint, along with the capers, broccoli and the mushrooms. To dress the salad squeeze over the juice of the lemon, drizzle with olive oil and season with salt and pepper. Toss the salad until all ingredients are well combined.

Serve with a dollop of minted yoghurt and you’ve got yourself one seriously tastey, super healthy, gluten free dinner in less than 30mins!

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