A fresh, steady dinner that won’t weigh you down
This is one of those meals that feels light on the plate but still leaves you properly satisfied. It’s bright, savoury, and reassuringly simple — the kind of dinner that works just as well on a warm evening as it does when you want something clean and comforting.
Juicy lemon-garlic chicken paired with a herby lentil salad ticks the “I’ve eaten well” box without any fuss. It’s also the sort of meal that quietly supports energy and recovery, which is exactly what I’m after most nights.
No complicated sauces. No leftovers you’ll forget about. Just real food, done properly.
Why this meal works
This dinner is all about balance and steadiness:
- Chicken provides quality protein to support muscle maintenance
- Lentils offer fibre and slow-release energy, helping avoid blood sugar dips
- Lemon and herbs keep flavours bright without added heaviness
- The combination feels filling without being sluggish
It’s particularly good on nights when you want something lighter that still counts as a proper dinner.
Nutritional highlights (the no-fuss version)
- ✔ Protein to support muscle and recovery
- ✔ Fibre-rich lentils for steady energy
- ✔ Naturally iron-containing plant foods
- ✔ Fresh herbs and lemon for everyday micronutrient support
Ingredients (single serve)
- 1 small chicken breast (or thigh, skin removed)
- ½ cup cooked lentils (canned is fine, rinsed and drained)
- 1–2 tablespoons chopped parsley (or mixed herbs)
- ½ small red onion or spring onion, finely sliced
- Juice and zest of ½ lemon
- 1 clove garlic, crushed
- Olive oil
- Salt and pepper
- Optional: cherry tomatoes, cucumber, or rocket
How to make it
- Prepare the chicken
Season the chicken with garlic, lemon zest, salt, pepper, and a drizzle of olive oil. - Cook the chicken
Heat a pan over medium heat and cook the chicken for 4–5 minutes per side, or until golden and cooked through.
Finish with a squeeze of lemon juice and rest briefly. - Make the lentil salad
In a bowl, combine lentils, parsley, onion, and any extra veg you’re using.
Dress with olive oil, lemon juice, salt, and pepper. Toss gently. - Serve
Slice the chicken and serve over or alongside the lentil salad.
Easy swaps & variations
- No lentils on hand?
Use chickpeas or cannellini beans instead. - Lower-carb option:
Increase the salad greens and slightly reduce the lentils. - Extra flavour:
Add a spoon of plain yoghurt mixed with lemon and pepper. - Herb swap:
Coriander, dill, or basil all work beautifully here.
Storage & reheating tips
- Leftovers:
Store chicken and lentils separately if possible, in airtight containers for up to 2 days. - Reheating:
Gently reheat the chicken; the lentil salad can be enjoyed cold. - Plan4One tip:
Lentils keep well — make enough for another meal or a quick lunch wrap.
Light, balanced, and quietly supportive
This is the kind of dinner that leaves you feeling looked after rather than overfed. It’s simple, flexible, and easy to repeat — which is exactly what makes it useful.
If you try it, feel free to tweak the herbs or veg based on what’s in your fridge. And if you’re building a small rotation of meals that support energy without making life complicated, you’re very much in the right place.
