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1 tablespoon olive oil
2 teaspoons ground black pepper
2 teaspoons ras al hanout or Moroccan spice mix
1 teaspoon ground ginger
1/2 clove garlic, minced finely
2 large skinless chicken breast fillets (about 600g)
1 tablespoon olive oil
For the lentil salad
½ teaspoon Vegeta chicken stock powder
1/2 cup puy lentils (French lentils)
1/2 small red onion, diced finely
1/2 small carrot, diced finely
2 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
100g mache lettuce, or baby spinach
¼ cup parsley leaves
½ cup pomegranate arils
1 teaspoon finely grated lemon zest
For the dressing
3 tablespoon whole-egg mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice

We used

Vegeta Chicken Stock Powder

Vegeta Chicken Stock Powder

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons60 min

  • 1 In a small bowl, combine the olive oil, black pepper, Moroccan spice mix, ginger and garlic to create a paste. Rub paste all over chicken fillets and refrigerate for 30 minutes - 2 hours.
  • 2 Preheat oven to 180C
  • 3 In an oven proof frying pan, heat 1 tablespoon of oil on a medium heat and sear chicken, about a minute each side or until lightly browned. Place in oven and roast for 15-20 minutes, until just cooked. Remove and set aside to cool.
  • 4 For the dressing, whisk together the mayonnaise, mustard and lemon juice in a bowl.

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