1. Combine chicken, parsley, lemon rind, spices, onoion and 1 tablespoon olive oil in a large bowl. 2. Heat a wok or a large frying pan. Stir-fry chicken in small batches, until chicken is browned and cooked through. 3. Meanwhile, combine lentils and stock in a medium sized saucepan. Bring to the boil, reduce heat, and simmer uncovered for about 8 minutes or until the lentils are just tender. Drain. 4. Place lentils in a large bowl with the spinach, coriander, mint and combined vinegar and the remaining 1 tablespoon of olive oil. Toss gently to combine. 5. Serve chicken mixture on the lentil mixture, drizzle with yogurt and sprinkle with some extra green herbs for presentation. ---------------------------------------------------------------------------
Nutrition
Ingredients
