Name: Lemony chicken lentils
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 broccoli (about 400g); 2 tbsp leftover chicken fat (from roast chicken); 3 leftover roasted garlic cloves mashed (from the roast chicken recipe below); 2 anchovy fillets in oil, drained; 2 x 400g can green lentils drained and rinsed; 300g leftover chicken shredded (from the roast chicken recipe, below); 1 lemon zested and juiced; 2 tbsp extra virgin olive oil; 100g feta crumbled; 5g dill finely chopped

Lemony chicken lentils

Roast a chicken, then use it in a quick weeknight meal later in the week by adding a can of green lentils, anchovies, feta, broccoli and lemon

35 min total 15 min prep 20 min cook 4 507 cal

Instructions

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1 Cut the broccoli florets then the stalk into bite-sized pieces and keep separate. Heat the leftover chicken fat in a frying pan over a medium-high heat and tip in the broccoli stalks with 100ml water. Bring to a boil and cook for 4 mins. Mix in the florets and cook for a further 3 mins until all the water has evaporated. Mix in the roasted garlic and anchovies and sizzle for 4 mins until the anchovies have dissolved.
2 Tip in the lentils along with the chicken, lemon juice, oil and 3 tbsp water. Cover with a lid and reduce the heat to low. Cook for 5 mins until the chicken is heated through. Serve with the feta, dill and lemon zest scattered over the top.