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Lemon Chicken with Lentil Salad & Chicken Gravy

Preparation 20 minutes
Cook 20 minutes
Serves 4
Total time 40 minutes

  • 1 lemon, zest finely grated and juiced
  • ½ cup (125ml) olive oil
  • 4 chicken breasts, skin on
  • Sea salt & freshly ground pepper to season
  • 1 tsp wholegrain mustard
  • ¼ cup (60ml) olive oil
  • 1 tbsp red wine vinegar
  • 1 cup brown lentils, cooked to instructions on packet & drained
  • ½ red onion, finely diced
  • 1 tbsp finely chopped flat leaf parsley
  • 1 tbsp finely chopped mint
  • 1 tbsp finely chopped chives
  • 1 ½ tbsp Gravox Chicken Canister Gravy
  • 100g baby English spinach leaves

Made With Gravox
  1. Pre-heat oven to 220c. Mix the lemon zest, juice and olive oil in a bowl, add the chicken and coat well, cover and marinate in refrigerator for 1 hour. Heat a large ovenproof frying pan over a high heat. Season the chicken with salt and pepper, place skin side down and sear until golden. Turn chicken over and cook for another minute.
  2. Place pan in the oven and cook the chicken for about 10-12 minutes, until the chicken feels firm to the touch and is cooked through. Remove from the oven, rest for 5 minutes before slicing the chicken on the diagonal.
  3. Lentil Salad: whisk the mustard, olive oil and vinegar together in a small bowl until combined. Combine the vinaigrette in a bowl with the warm lentils, red onion and herbs.
  4. Make Gravox Chicken Gravy according to canister directions.
  5. To serve: put a handful of spinach leaves onto each plate, top with lentil salad, then chicken. Drizzle over Gravox Chicken Gravy.