Serves 1

This dish of chicken breast with lentils, tomatoes and basil is literally 15 minutes from fridge to plate… and is deliciously healthy which is really important to so many people managing the aftermath of lockdown.

Heat a non stick pan and spray with a little oil. Butterfly a chicken breast and cook for about 8 minutes until cooked through. Remove from the pan and leave to rest.
Drain a can of brown or green lentils. Add another splash of olive oil to the frying pan and saute 1/4 finely diced red onion, a handful of sliced cherry tomatoes and a crushed clove of garlic. Add the lentils to the pan, a handful of chopped basil leaves and a generous squeeze of lemon juice. Season and serve the lentils topped with the chicken breast.