Chicken, prune & lentil traybake

Name: Chicken, prune & lentil traybake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 2½ tbsp olive oil; 2 clove/s garlic, crushed; 3 sprig/s oregano, leaves roughly torn, plus extra to serve; 1 orange (scrubbed), zest of all, then ½ finely sliced, juice of ½; 4 chicken thigh fillets; 60 g prunes; 50 g Essential Pitted Green Olives, drained and roughly chopped; 200 ml white wine; 160 g Savoy cabbage, shredded; 250 g pouch Puy & green lentils

Sweet, seasonal orange and earthy oregano are a magical combo in this simple traybake, but lemon with rosemary or thyme would work well too. It’s easily doubled to serve 4 if needed.

5 out of 5 stars(4) Rate this recipe

HealthyHigh proteinSource of fibre3 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

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2½ tbsp olive oil
2 clove/s garlic, crushed
3 sprig/s oregano, leaves roughly torn, plus extra to serve
1 orange (scrubbed), zest of all, then ½ finely sliced, juice of ½
4 chicken thigh fillets
60g prunes
50g Essential Pitted Green Olives, drained and roughly chopped
200ml white wine
160g Savoy cabbage, shredded
250g pouch Puy & green lentils

Preheat the oven to 200ºC, gas mark 6 In a small bowl, mix together the oil, garlic, oregano and orange zest; season. Put the chicken thighs, prunes, olives and orange slices in a roasting tin in a single layer and drizzle with the oil mixture. Toss to coat, then pour in the wine. Roast for 20 minutes.
Remove the tin from the oven and transfer the chicken thighs to a board. Add the cabbage and lentils to the tin; season and stir well until coated. Put the chicken back on top and return the tin to the oven for a further 10 minutes, or until the chicken is cooked, the juices run clear and no pink meat remains. Stir the orange juice through the lentils and scatter with the extra oregano leaves to serve.

Typical values per serving when made using specific products in recipe