TODAY’S RECIPE: Crispy paprika chicken with tomato & lentils

QUICK, nutritious dinner. SERVES: 2.

Ingredients

2 chicken breasts ½ tsp smoked paprika ½ lemon, zested and juiced 1½ tbsp rapeseed oil 1 garlic clove 1 tsp fennel seeds 1 fennel bulb, sliced 400g can tomatoes 1 tbsp sherry vinegar 200g pouch puy lentils 100g watercress 2 tbsp natural yogurt Handful of dill leaves

Method

1. Put chicken breasts between two sheets of baking parchment and, with a rolling pin, roll to 1cm thick. Rub with paprika, lemon zest, ½ tbsp oil, salt and pepper. Cover and set aside.

2. Heat rest of oil in pan, add garlic, fennel seeds and slices with a pinch of salt. Cook for five minutes until starting to soften, then tip in tomatoes, vinegar and lentils. Turn down heat and leave to bubble.

3. Heat another non-stick frying pan over a high heat, add chicken breasts and cook for seven minutes, turning halfway until goldenbrown and cooked through. Add watercress to lentils and stir to wilt, then squeeze in lemon juice. Slice chicken then serve it alongside the lentils with a dollop of yogurt and dill.