Grilled chicken and green lentil salad

Add all of the chicken ingredients to a bowl or bag, including the chicken. Mix everything together and set aside to marinade for at least 1 hr.

Preheat the oven to 180 degrees. Coat the sweet potato cubes in oil and season. Roast until soft 20-30 minutes until crisp, not burnt.

Add the lentils, tomatoes, sugar snap peas, courgette ribbons, parsley, spring onion and cooked sweet potatoes to a large mixing bowl.

Whisk the dressing ingredients together and add to the bowl with the lentils etc. Coat everything, season and set aside while you grill the chicken.

Heat your bbq to 200 degrees (or a grill pan for 2-3 mins. Cook the chicken breasts for approx 4-5 minutes on one side, until they don’t stick. Flip the chicken and cook on the other side for another 4-5 minutes until lightly charred. Remove from the heat and rest for a few minutes before slicing and serving with the salad.