Prosciutto Wrapped Chicken with Lentils
Prosciutto Wrapped Chicken with Lentils
Prosciutto-wrapped chicken with lentils is a deliciously filling dish that is packed with protein!
- 4 skinless chicken thighs (around (480g))
- 8 prosciutto slices
- 8 tsp red pesto
- 400 g can lentils (drained)
- 145 g sun-dried tomatoes (drained)
- 2 tbsp apple cider vinegar
- 2 tbsp oil from sun-dried tomatoes
- Salt and pepper
Heat the oven to 360°F (180°C).
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.
In the meantime, place the lentils and tomatoes in a pot and gently warm them through, adding in the apple cider vinegar and 2 tablespoons of oil from the sun-dried tomatoes.
Divide the lentils between 4 plates and, top with the chicken. Serve immediately.
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