Crispy paprika chicken with tomatoes and lentils

• chicken breasts↗2
• smoked paprika↗½ tsp tsp
• lemon↗½

  zest and juice

• cold-pressed rapeseed oil↗1½ tbsp tbsp
• garlic clove↗1
• fennel seeds↗1 tsp tsp
• fennel bulb1

  sliced

• cherry tomatoes (canned)↗400g can g

  canned

• sherry vinegar↗1 tbsp tbsp
• red lentils200g pouch g
• watercress↗100g g
• natural yogurt↗2 tbsp tbsp
• dill↗handful of

  handful of leaves

Step-by-step instructions

1. 1

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

2. 2

   Heat the remaining oil in a pan and add the garlic, fennel seeds and sliced fennel with a pinch of salt. Cook for 5 minutes until they begin to soften, then add the tomatoes, sherry vinegar and lentils. Reduce the heat and let the mixture simmer briefly.

3. 3

   Heat another non‑stick pan over high heat, add the chicken breasts and cook for 7 minutes, turning halfway through, until they are golden‑brown and cooked through. Add the watercress to the lentils and stir until wilted, then squeeze in the lemon juice. Slice the chicken and serve with the lentils, garnished with a spoon of yogurt and dill.