Spicy Lentil Kale Veggie with Chicken Breast and Grana Padano Herb Crust

Ingredients

• 4 chicken breast fillets (150 g each)
• 4 tbsp olive oil
• Salt
• Pepper
• 0.5 bunch Parsley (10 g)
• 100 g Grana Padano (grated)
• 1 tbsp nut butter
• 2 tbsp walnut kernels (30 g)
• 1 tsp Mustard
• 250 g beluga lentils
• 400 g young kale
• 2 beetroot bulbs
• 1 tbsp balsamic vinegar
• 1 tsp maple syrup
• a pinch cinnamon
• 0.5 tsp ground cumin
• 2 tbsp pomegranate seeds

Instructions

1. 1.

   Pat chicken breast fillets dry and place in a baking dish. Brush with 1 tbsp oil, season with salt and pepper. Wash parsley, pat dry, strip leaves, set aside some leaves. Grate 50 g Grana Padano finely. Chop nuts and herbs finely. Mix all with 1 tbsp olive oil, mustard, and nut butter. Spread herb crust over chicken fillets and bake in preheated oven at 200 °C (180 °C fan; gas: level 3) for 25–30 minutes.

2. 2.

   Cook lentils in double the amount of boiling water for 20–25 minutes on medium heat. Drain and let rest. Meanwhile, clean kale, wash, strip thick leaf veins, chop finely. Peel beetroot, halve, and shave into thin slices.

3. 3.

   Whisk vinegar with maple syrup, cinnamon, cumin, salt, pepper, and remaining oil to make dressing. Mix lentils with beetroot and dressing, let sit for 5 minutes. Then fold in kale.

4. 4.

   Arrange lentil veggie on plates, remove chicken from oven, place over the veggies, sprinkle with remaining parsley and pomegranate seeds, and finish with shaved Grana Padano.