This recipe was inspired by Jamie Oliver’s 15 minute meals. It really takes closer to 30 minutes. I used chicken thighs instead of breasts and left out the yogurt (because I forgot it), and served it with some home baked crusty bread. You may need to adjust the cooking time on the chicken depending on how thick it is.
1 onion, finely chopped
1 carrot, finely chopped
2 sprigs rosemary, chopped
8 oz cooked lentils (I used TJ’s)
14 oz canned chopped tomatoes
8 oz baby spinach, chopped
1 tsp red wine vinegar
6 boneless, skinless chicken thighs
2 tsp smoked paprika
4 cloves garlic, peeled
3 springs fresh thyme
1/2 lb asparagus
6 pieces pancetta
Heat 1 TBSP olive oil over medium heat, add carrots and onions and cook until soft, about 5 minutes. Stir in lentils, tomatoes and rosemary and cook over medium heat. When you add the asparagus to the chicken, stir in the spinach and red wine vinegar, continue to cook until the chicken is done.
Season chicken with salt, pepper, paprika and a little cayenne pepper.
In a large skillet, heat 1 TBSP olive oil, add chicken and garlic and cook for 10 minutes. Flip chicken over, cook 5 more minutes, push chicken to one side of the pan, add pancetta and asparagus, cook for 5 minutes, turning pancetta and asparagus.
To serve. Top each piece of chicken with pancetta, serve over the lentils with asparagus.