4 single chicken breast fillets 2 tsp piri piri seasoning Olive oil spray 1/4 cup (70g) reduced fat natural yoghurt, plus extra to serve 1 tbs fresh lemon juice 2 x 400g cans brown lentils or chickpeas, Edgell brand, drained, rinsed 1/4 cup (45g) Sunbeam currants 1/4 cup fresh continental parsley leaves 1/4 cup shredded fresh mint Salt & freshly ground pepper Lemon wedges, to serve

Preparation

1. Sprinkle both sides of the chicken with the piri piri seasoning. Spray a large non-stick frying pan with olive oil. Heat over a medium heat. Add the chicken and cook for 6 minutes each side or until cooked through.
2. Whisk the yoghurt and lemon juice in a small bowl until smooth.
3. Place the lentils, currants, parsley and mint in a large bowl. Stir in the yoghurt dressing. Season with salt and pepper. Cut the chicken into thick slices and serve on the lentil salad with lemon wedges and some extra yoghurt.