Name: Paprika Chicken With Pecan And Coriander Salsa
Total time: 30 min
Yield: 2
Ingredients: 2 tbsp extra virgin olive oil; 1 tbsp lemon juice; 2 cloves garlic, peeled and crushed to a paste; ½ tsp paprika, plus extra for sprinkling; 150g/5oz skinless free-range chicken breast fillet, halved into thin fillets and then cut into thin strips, about 6cm/2½in long; 100g/4oz cherry tomatoes, quartered; Sea salt; 1 red onion, peeled, halved and thinly sliced; 2 long red peppers, core and seeds removed, cut into thin strips, 6cm/2½in long; 125g/4½oz cooked green lentils; 25g/1oz pecan nuts, finely chopped; 2 tbsp fresh coriander, coarsely chopped; Greek yoghurt, to serve

VMG Recipes