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Prosciutto Wrapped Chicken & Lentils

Oooof, absolutely love this dish! Ready in 30 mins.

Serves: 4 Time: 30 minutes



  • 4 chicken thighs, skinless, approx 480g

  • 8 prosciutto slices

  • 8 tsp red pesto

  • 2 x 400g can lentils, drained

  • 145g sun-dried tomatoes, drained

  • 2 tbsp juice from a lemon

  • 2 tbsp oil from the sun-dried tomatoes


  1. Heat the oven to 180°C. Next cut each chicken thigh into two pieces, season with salt and pepper. Spread 1 teaspoon of pesto over each piece of chicken and wrap in a slice of prosciutto. Place on a baking tray and bake in the oven for 25-30 mins until crispy and cooked through.

  2. Meanwhile, whack the lentils and tomatoes in a pot and gently warm through, adding the lemon juice and oil from the sun-dried tomatoes.

  3. Once done, serve with the lentils between places and top with the chicken. Can be saved for leftovers tomorrow and taken to work in a tupperware.


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Hope you loved it!

Rosie ❤️


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