Baked chicken with brown lentil, pear and walnut salad

This budget busting recipe is a quick a nutritious meal to whip up on a weeknight and makes a great recipe to add to your autumn recipe collection.

Serves 1

• 2 chicken drumsticks with skin removed

• 1 onion

• 2-3 cloves of garlic

• 1 sprig of rosemary

• 60 g of brown lentils, cooked

• 15 g of walnuts

• 1/2 ripe pear

• 75 g of baby spinach

• 1/2 tsp Dijon mustard

• 1 tsp extra virgin olive oil

• 1 tbsp lemon juice

Preheat oven to 180 degrees or 160 degrees fan-forced. Rub chicken with a little olive oil and season with salt and pepper. Add to the pan 1 onion, a couple of cloves of garlic and a sprig of rosemary. Bake for 40 minutes or until golden. Meanwhile, combine lentils. spinach, roasted onion and pear in a bowl. In another small bowl combine oil, mustard and lemon juice and whisk together, Season with salt and pepper. Toss dressing with salad, serve with chicken

Nutrition: Energy 2244 kJ Protein 48.4 g Fat 25.5 g Saturated Fat 4.2 g Carbohydrate 21.1 g Total Sugar 9 g Added Sugar 0.7 g Dietary fiber 9.2 g Sodium 480 mg