Chicken filet on lentils-pineapple vegetables

Name: Chicken filet on lentils-pineapple vegetables
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 2 Spring onions; 2 Pineapple rings (canned); 1 (approx. 175 g) Chicken filet; 2 TABLESPOONS Oil; 100 g dried red lentils; 1/2 TEASPOON Curry; 175 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 7-10 Tbsp ground cilantro; 1-2 TEASPOONS White wine vinegar; 7-10 Tbsp freshly ground white pepper; 7-10 Tbsp Coriander green and baby pineapple slices

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

2 Spring onions
2 Pineapple rings (canned)
1 (approx. 175 g) Chicken filet
2 TABLESPOONS Oil
100 g dried red lentils
1/2 TEASPOON Curry
175 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Sugar
7-10 Tbsp ground cilantro
1-2 TEASPOONS White wine vinegar
7-10 Tbsp freshly ground white pepper
7-10 Tbsp Coriander green and baby pineapple slices

Directions

1
Clean, wash and chop the spring onions. Cut the pineapple into pieces. Wash the meat and dab dry. Heat 1 tablespoon of oil in a small pot, fry the spring onions and pineapple briefly. Add lentils, dust with curry, sauté and deglaze with stock. Bring to the boil and simmer at medium heat for about 12 minutes.
2
Season to taste with salt, sugar, coriander and vinegar. In the meantime heat the remaining oil in a small pan. Fry the meat for about 12 minutes while turning. Season meat with salt and pepper. Cut the chicken filet into slices and arrange on a plate with lentil vegetables. Garnish with coriander and pineapple wedges