Crispy paprika chicken with tomatoes & lentils

Chicken contains the amino acid tryptophan, which helps produce melatonin. Combining chicken with carbs, i.e. lentils, helps your body use it more effectively.

SERVES 2 PREP 10 mins COOK 20 mins EASY

2 chicken breasts

1/2 tsp smoked paprika

1/2 lemon, zested and juiced 11/2 tbsp cold-pressed rapeseed oil

1 garlic clove

1 tsp fennel seeds

1 fennel bulb, sliced

400g can cherry tomatoes 1 tbsp sherry vinegar 200g pouch puy lentils 100g watercress

2 tbsp natural yogurt handful of dill, leaves picked 1 Put the chicken breasts between two sheets of baking parchment and, using a rolling pin, roll to a 1cm thickness. Rub with the paprika, lemon zest, 1/2 tbsp oil, salt and pepper. Cover and set aside while you start the lentils.

2 Heat the remaining oil in a pan, add the garlic, fennel seeds and slices with a pinch of salt. Cook for 5 mins until starting to soften, then tip in the tomatoes, vinegar and lentils. Turn down the heat and leave to bubble away. 3 Heat another non-stick frying pan over a high heat, add the chicken breasts and cook for 7 mins, turning halfway until golden brown and cooked through. Add the watercress to the lentils and stir to wilt, then squeeze in the lemon juice. Slice the chicken then serve it alongside the lentils with a dollop of yogurt and dill.

GOOD TO KNOW healthy • calcium • folate • fibre • vit c • iron • 4 of 5-a-day • gluten free

PER SERVING 517 kcals • fat 14g • saturates 2g • carbs 36g • sugars 12g • fibre 13g • protein 55g • salt 1.5g