Grilled chicken with spices, lentils and spinach
4 servings
50 minutes
Grilled chicken with spices, lentils, and spinach is a dish that combines simplicity in preparation with a richness of flavors. Tender chicken breast infused with the aroma of cumin, coriander, and freshly ground pepper develops an appetizing crust on the grill. It is accompanied by warm lentils, slightly undercooked to retain texture, and juicy spinach sautéed with garlic and dried chili pepper. Mango sauce with mint and chutney adds a fresh, exotic sweetness, while crunchy fried peanuts provide the final touch. This dish is perfect for a Mediterranean-style dinner, offering rich taste sensations and health benefits.
1
Preheat the grill to maximum temperature.
2
Cut the mango into small cubes (up to 1 cm).
- Mango: 1 piece
3
Remove the seeds and dice the fresh chili pepper.
- Red chili pepper: 1 piece
4
Chop the mint leaves.
- Fresh mint: 3 stems
5
Mix mango, chili, mint, chutney, and sour cream and let the sauce sit for 30 minutes.
- Sour cream 20% fat: 150 g
- Mango chutney: 1 tablespoon
6
Combine cumin, coriander, and 1/2 teaspoon of black pepper and sprinkle over chicken breasts, then drizzle with olive oil and grill for 7-8 minutes on each side. The chicken should remain warm.
- Caraway: 0.5 teaspoon
- Ground coriander: 0.5 teaspoon
- Freshly ground black pepper: 0.7 teaspoon
- Chicken breast: 4 pieces
- Olive oil: 1 tablespoon
7
Boil the lentils in boiling water for 7-8 minutes until slightly undercooked, then drain the water.
- Lentils: 200 g
8
Peel the garlic and crush it with the flat side of a knife.
- Garlic: 3 cloves
9
Pour canola oil into a well-heated large wok and sauté garlic with dry chili pepper until golden.
- Garlic: 3 cloves
- Red chili pepper: 1 piece
- Rapeseed (canola) oil: 1 tablespoon
10
Remove the garlic and pepper, add the washed spinach to the same pan, and cook on high heat, stirring slightly, until fully softened. Add lentils, soy sauce, and black pepper, and mix everything.
- Baby spinach: 500 g
- Light soy sauce: 1 tablespoon
- Freshly ground black pepper: 0.7 teaspoon
11
Place lentils with spinach on plates, top with sliced chicken, sprinkle with crushed peanuts, and serve with mango sauce.
- Roasted peanuts: 25 g
