Chicken With Spinach Lentils - cooking recipe

Ingredients

3.5 oz De Put lentils, rinsed
1 inch piece ginger, grated
2 cloves garlic, crushed
3 tbsp olive oil
2 tbsp butter
4 None small boneless chicken breasts
1 None shallot, finely chopped
3 None large beets, baked, peeled, cut into wedges
1 None orange, juiced
2 tbsp lemon juice
2 cups baby spinach
None None Mint, coarsely chopped, to serve
None None Plain yogurt, to serve

Preparation

In a medium saucepan, combine lentils, ginger and garlic. Cover with cold water and bring to boil over high heat. Reduce heat to medium and simmer 10-15 minutes, until lentils are tender.
In a large frying pan, heat 1 tbsp and the butter together on medium. Season chicken to taste. Cook 12-15 minutes, turning frequently, until golden brown and just cooked through. Cover loosely with foil and rest 5 minutes.
Heat remaining oil in large frying pan on medium. Add shallot and saute 1-2 minutes until tender. Add lentils, beets and orange and lemon juices. Bring to a simmer and cook 2 minutes. Season to taste. Stir spinach into hot lentils, until just wilted.
Serve sliced chicken on a bed of lentils, topped with mint and a spoonful of yogurt.