Prosciutto Wrapped Chicken With Lentils

Prep 15 mins | Cook 30 mins | Kcal 462 | Fat(g) 14 | Carbs(g) 41 | Protein(g) 46


Serves 4

4 chicken thighs, skinless
8 prosciutto slices
8 tsp. red pesto
400g/1  can lentils,
145g sun-dried
tomatoes, drained
2 tbsp. apple cider vinegar
2 tbsp. oil from sun-dried
salt & pepper

What you need to do

1. Heat the oven to 180°C.

2. Cut each chicken thigh into two pieces, season with salt and pepper. Spread 1 teaspoon of pesto over each piece of chicken and wrap in a slice of prosciutto. Place on a baking tray and bake in the oven for 25-30 minutes, until crispy and cooked through.

3. In the meantime, place the lentils and tomatoes in a pot and gently warm them through adding in the apple cider vinegar and 2 tablespoon of oil from the sun-dried tomatoes.

4. Divide the lentils between 4 plates and, top with the chicken. Serve immediately.

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