Grilled Chicken with Lemon, Garlic and Rosemary, served with Puy Lentils

"This recipe is for the stressed, overworked man or woman who still wants to eat real food when they finally get home. All you do is shove the chicken in the marinade, go off to have a nice relaxing shower, followed by something that includes the sound of ice tinkling on glass, and then, when you're finally ready for supper, it will only take about 40 minutes. On the other hand, if you have time, marinate it for longer – or even the night before."
Servings:
2 people

Health Score

High
Medium
Low
9.2 / 10
High score

Glycemic Index

Index
25
Low
Load
11
Moderate

Nutrition per serving:

Calories694.17 kcal35%
Fat30.81 g44%
Carbs44.71 g17%
Sugars3.83 g4%
Protein41.29 g83%
Sodium437.96 mg22%
Fiber10.51 g38%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
25
Low
Glycemic Load
11
Moderate

Ingredients

2 boneless chicken breasts (6 oz/175 g) each, skin on
grated zest of 1 lemon, plus 3 tablespoons of fresh lemon juice
1 clove garlic, crushed
1 tablespoon fresh rosemary leaves, bruised and finely chopped
1 medium red onion, halved
2 bay leaves, snipped in half
3 tablespoons extra virgin olive oil
4 small open-cap mushrooms
salt and freshly milled black pepper
5 oz (150 g) Puy lentils
1 dessertspoon extra virgin olive oil
8 fl oz (225 ml) red or white wine or water
a fresh rosemary sprig
salt and freshly milled black pepper
fresh flat-leaf parsley

Directions

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