Crispy paprika chicken with tomatoes & lentils

If you're looking for a quick but nutritious main meal, look no further – this healthy paprika chicken with tomatoes and lentils delivers four of your 5-a-day

  • Prep:10 mins
    Cook:20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 517
  • fat 14g
  • saturates 2g
  • carbs 36g
  • sugars 12g
  • fibre 13g
  • protein 55g
  • salt 1.5g


  • 2 chicken breasts
  • ½ tsp smoked paprika
  • ½ lemon, zested and juiced
  • 1½ tbsp cold-pressed rapeseed oil
  • 1 garlic clove
  • 1 tsp fennel seeds
  • 1 fennel bulb, sliced
  • 400g can cherry tomatoes
  • 1 tbsp sherry vinegar
  • 200g pouch Puy lentils
  • 100g watercress
  • 2 tbsp natural yogurt
  • handful of dill, leaves picked


  1. Put the chicken breasts between two sheets of baking parchment and, using a rolling pin, roll to a 1cm thickness. Rub with the paprika, lemon zest, ½ tbsp oil, salt and pepper. Cover and set aside while you start the lentils.

  2. Heat the remaining oil in a pan and add the garlic, fennel seeds and fennel slices with a pinch of salt. Cook for 5 mins until starting to soften, then tip in the tomatoes, vinegar and lentils. Turn down the heat and leave to bubble away.

  3. Heat another non-stick frying pan over a high heat, add the chicken breasts and cook for 7 mins, turning halfway, until golden brown and cooked through. Add the watercress to the lentils and stir to wilt, then squeeze in the lemon juice. Slice the chicken then serve it alongside the lentils with a dollop of yogurt and dill.

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