Chicken Breasts with Lentil Mash

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Low GI - quick to prepare but leave yourself an hour plus to cook. From the Low GI Cookbook.

Preparation time: 20
Cooking time: 1 hour

Difficulty: Easy - for beginners
Serves: 4


4 chicken breast fillets, skin and visible fat removed

3 cups baby spinach leaves
1/4 cup semi-dried tomatoes
1/3 cup reduced fat feta cheese, crumbled
1 tbsp low-fat cream cheese
Freshly ground black pepper

1 cup green lentils
1/4 tsp ground turmeric
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
Juice of 1/2 lemon
Freshly ground black pepper


1. To make a stuffing for the chicken, put the spinach, semi-dried tomatoes, feta cheese and cream cheese in the bowl of a food processor. Season with pepper, then roughly blend. Be careful not to overprocess; the mixture should be quite course.

2. Preheat the oven to 400 F. Slice open the chicken breasts lengthways to create a pocket. Fill the pockets with the stuffing. Place the chicken in a baking dish, cover with foil and bake for 30 minutes, or until cooked through and golden brown.

3. Meanwhile, to make the freen lentil mash, put the lentils in a saucepan over medium heat, cover with water, and add the turmeric. Bring to a boil, then reduce the heat to a simmer and cook, partially covered, for about 30 minutes, or until the lentils are soft.

4. Toward the end of cooking, heat theoil in a saucepan and fry the onion and garlic for 3-4 minutes, or until the onion is soft. Add the lentils, lemon juice and season with plenty of pepper.

5. Serve the lentil mash topped iwth the stuffed chicken breast. Serve with a mixed green slad or steamed vegetables.


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