For the grilled chicken, take a chicken breast, I used a free range corn fed chicken breast which I flattened with my hand (though you could take a rolling pin to it). I seasoned the chicken with seasoning and olive oil before placing under a hot grill for 15-20 minutes.
For the lentils eat a frying pan and add some chopped pancetta. There is no need to add any extra oil as there is usually sufficient fat in the pancetta.
Finely chop an onion. Add the onion to the frying pan with the pancetta.
I softened in a frying pan, the finely chopped onion with the pancetta. When the onion was nicely soft I then added some red wine and beef stock before simmering it down.
I use beef stock over chicken stock just because of the colour rather than flavour. I then reduced and reduced this.
Then add some sliced mushrooms.
I then added the green lentils, I used a tin, for convenience and speed. Once the lentils had heated through I then plated up.
On go the lentils and then slice the grilled chicken and place on top.
Serve with steamed vegetables.
