for 4 people

Broccoli

500 g	broccoli divided into florets, cut into slices, stalk peeled and cut into slices.
2 tin	green lentils (each approx. 240 g), rinsed, drained
½ tsp	salt
1 tbsp	olive oil

Chicken

250 g	tender chicken breast fillets
1 tbsp	olive oil
¼ tsp	salt
a little	pepper

Sauce

1 bunch	wild garlic, roughly chopped
3 tbsp	white balsamic vinegar
1 tbsp	olive oil
1	organic lemon, use grated zest
¼ tsp	salt

How it's done

Broccoli

Spread the broccoli and lentils on a baking tray lined with baking paper, season with salt, drizzle with oil, mix.

Chicken

Mix the chicken and oil in a bowl, season, place on top of the broccoli and lentils.

To roast

Approx. 20 mins. in the upper half of an oven preheated to 220 °C. Remove.

Sauce

Place the wild garlic in a measuring cup along with all the remaining ingredients, puree, drizzle the sauce over the vegetables and chicken.

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