Yogurt Mango Chicken with Lentil Salad

Ingredients for 2 servings:

• 2 chicken breast fillets
• 250 ml yogurt
• 4 tbsp mango chutney
• ½ tsp turmeric
• 2 tsp ginger root
• ½ lemon(s), organic, grated peel
• 2 tbsp lemon juice
• 80 g lentils
• 1 garlic clove(s)
• 150 g arugula
• ½ red bell pepper(s)
• 2 spring onions
• 500 ml broth
• 1 tbsp lemon juice
• 1 tsp balsamic vinegar, white

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 45 minutes; Total time approx. 4 hours 5 minutes

Marinade: Mix together yogurt, mango chutney, turmeric, ginger, grated lemon zest, and lemon juice. Pour the marinade over the chicken fillets, toss in the marinade, and chill for about 3 hours. I often marinate the chicken fillets overnight. This allows the marinade to absorb even better. Salad: Wash the lentils and then cook them in the broth until al dente. In the meantime, peel and finely chop the garlic. Finely chop the bell peppers. Slice the onions. Wash the arugula. Mix the lentils with lemon juice and vinegar, season with salt and pepper. Add all the vegetables to the lentils. Preheat oven to 180°C (350°F). Remove the chicken fillets from the marinade, season with chili and salt, and place in an ovenproof dish. Cook in the oven for 35 minutes.