Ingredients

Big Fat Zero noodles
2 tablespoons raw lentils
50g Chicken breast
1 clove Garlic; crushed
1 Tomato chopped
1 Celery stick diced
1 Carrot diced
1 Onion chopped
Black pepper
Rocket
Cucumber, sliced
Onion, sliced

Marinade
1 tablespoon of Dijon mustard
2 tablespoon of Balsamic vinegar
1 tablespoon of tomato puree
1/2 tablespoon of Worcestershire sauce
1 clove garlic, crushed
Dash of Tabasco sauce
1 teaspoon of mixed herbs
½ teaspoon chilli powder

 

Directions

Soak the lentils over night with a tablespoon of vinegar then rinse under cold water and set aside.
Mix together the Mustard, vinegar, tomato puree, Worcestershire sauce, 1 crushed garlic clove, mixed herbs, chilli and Tabasco In a bowl and add the chicken pieces and Big Fat Zero Noodles. Leave to marinade for 30 minutes.
In a non stick saucepan, over medium heat, add the garlic and onion and cook 2 to 3 minutes, or until lightly browned, stirring often. Add tomato, celery, carrot, and onion. Cook 2 minutes longer, stirring often. Add lentils and pepper to taste; stir to blend lentils. Add enough water to cover; bring to a boil. Reduce heat to low; cover and simmer 45 minutes or until lentils are tender. Once cooked drain any excess water and allow to cool.
In a non stick frying pan add the marinated chicken and Big Fat Zero noodles and cook on a low heat for about 10 minutes or until chicken is thoroughly cooked.
Remove from heat and cool to room temperature.
Mix together chicken and lentils and serve on a bed of rocket, cucumber and onion.​