Grilled Chicken with Hazelnuts

Grilled chicken and hazlenuts

This is a recipe I don’t try often enough.

The combination of nuts and fruit really works with the peppery lentils




4 free-range chicken breasts

500g (11b 2oz) cooked Puy lentils 100g (2oz) hazelnuts, toasted and roughly chopped

2 oranges, peeled and segmented, reserving the excess juice

basil leaves, to serve

For the orange dressing:

3tbsp orange juice (reserved from segmenting the oranges) 1tbsp wholegrain mustard

3tbsp olive oil


1   Either grill the chicken for 10 to 15 minutes until cooked through or cook on a ridged griddle pan.

2    For the dressing, mix the orange juice thoroughly with the mustard, then season. Gradually add the olive oil to form a smooth consistency.

3    Mix the lentils, hazelnuts and orange segments, and toss with some dressing.

Divide between 4 plates, then slice the chicken breasts and sit on top of the lentils, with a scattering of basil and more dressing.

Serve warm and it’s a delicious meal!

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