Chicken with beetroot and lentils

Name: Chicken with beetroot and lentils
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 red onions; 1 can(s) (425 ml) Lenses; 1 package (500 g) cooked beetroot (vacuum packed); 2 Chicken fillets (approx. 170 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Olive oil; 2 TABLESPOONS Sherry Vinegar; 60 g Rocket salad

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

2 red onions
1 can(s) (425 ml) Lenses
1 package (500 g) cooked beetroot (vacuum packed)
2 Chicken fillets (approx. 170 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Olive oil
2 TABLESPOONS Sherry Vinegar
60 g Rocket salad

Directions

1
Onions peel, halve and cut into strips. Drain the lentils in a sieve. Beetroot also drain and cut into slices. Wash the meat, dab dry and cut into large pieces.
2
Season meat with salt and pepper.
3
Heat the oil in a large frying pan. Fry the onions for 3-4 minutes, turning them over. Add meat and fry while turning until the meat has a little colour. Add lentils, beetroot, vinegar and 50 ml water.
4
Cover and cook for 5-7 minutes. Season to taste with salt and pepper.
5
Wash the rocket and shake dry thoroughly. Add the rocket to the pan and mix well. Serve immediately.