Lemony chicken lentils

Roast a chicken, then use it in a quick weeknight meal later in the week by adding a can of green lentils, anchovies, feta, broccoli and lemon

Ingredients

• 1 broccoli (about 400g)
• 2 tbsp leftover chicken fat (from roast chicken)
• 3 leftover roasted garlic cloves , mashed (from the roast chicken recipe below)
• 2 anchovy fillets in oil, drained
• 2 x 400g can green lentils , drained and rinsed
• 300 g leftover chicken , shredded (from the roast chicken recipe, below)
• 1 lemon , zested and juiced
• 2 tbsp extra virgin olive oil
• 100 g feta , crumbled
• 5 g dill , finely chopped

Steps

1. Cut the broccoli florets then the stalk into bite-sized pieces and keep separate. Heat the leftover chicken fat in a frying pan over a medium-high heat and tip in the broccoli stalks with 100ml water. Bring to a boil and cook for 4 mins. Mix in the florets and cook for a further 3 mins until all the water has evaporated. Mix in the roasted garlic and anchovies and sizzle for 4 mins until the anchovies have dissolved.
2. Tip in the lentils along with the chicken, lemon juice, oil and 3 tbsp water. Cover with a lid and reduce the heat to low. Cook for 5 mins until the chicken is heated through. Serve with the feta, dill and lemon zest scattered over the top.