Serving suggestion. Nutrition is approximate.
Equipment
- Outdoor grill
- grill-safe basket or solid pan
- saucepan
- tongs
- mixing bowl
- thermometer.
Before you begin
US cup = 240 ml; tablespoon = 15 ml; teaspoon = 5 ml. Use listed gram weights for consistency; weights are raw or dry unless described as cooked or drained.
- Use a ridged grill pan on the stovetop if an outdoor grill is unavailable; cook to the same doneness cues.
Make it work
- Grill marks show surface browning, not doneness. Use the cooler zone to finish thick pieces without burning them.
Prep 18 min · Cook 25 min
Serves 2 | Prep 18 min | Cook 25 min. Times are estimates; chilling and resting are included in total time.
Ingredients
- 400 g / 14.1 oz Chicken breast, raw, even-thickness cutlets
- 300 g / 10.6 oz Bell peppers, broad strips
- 300 g / 10.6 oz Cooked lentils, drained
- 12 g / about 2 5/8 tsp Olive oil
- 8 g / 0.3 oz Garlic, minced
- 120 g / 4.2 oz Plain nonfat Greek yogurt
- 20 ml / about 1 3/8 Tbsp Lemon juice
- 2 g / about 3/8 tsp Fine salt
- 0.5 g / about 1/4 tsp Black pepper
- 8 g / 0.3 oz Fresh parsley
Step-by-step method
- Prepare the grill
Preheat an outdoor grill to medium heat, with a cooler indirect zone. Clean the grate. Use a grill-safe basket or solid pan for small vegetables. Prepare the bell peppers as listed and mince the garlic. - Prepare the base
Drain the lentils. Heat separately until steaming, following the package directions, then keep covered and warm. Warm with 2 tablespoons water in a saucepan, then drain if needed. - Prepare or grill the vegetables
Toss the bell peppers with half the oil. Grill in a basket or solid grill-safe pan for 8-12 minutes, turning, until tender and lightly charred. Move to a cooler zone if browning too fast. - Grill the protein
Brush the chicken breast with the remaining half of the oil, half the garlic and half the salt. Grill even 1.5 cm / 1/2 inch chicken cutlets for 4-6 minutes per side, until the thickest center reaches 74°C / 165°F. Move to indirect heat if the surface darkens before the center is ready. - Whisk the sauce
Whisk the yogurt with all the lemon juice, remaining garlic, remaining salt and pepper and all the parsley. - Serve from a clean plate
Cut the grilled peppers into bite-sized pieces and fold through the warm lentils. Divide the lentil salad and chicken between two plates, then spoon over all the parsley yogurt sauce.
Cook’s notes
Grill marks show surface browning, not doneness. Use the cooler zone to finish thick pieces without burning them.
Storage & reheating
- Cool promptly in shallow portions and refrigerate at 4°C / 40°F or below. Use within 3 days. Reheat cooked leftovers to 74°C / 165°F; keep the yogurt sauce cold and separate.
Allergens
Contains: milk. Check packaged ingredients for additional allergens and cross-contact.
Approximate nutrition
Per serving: 559 kcal · Protein 67 g · Carbohydrates 44 g · Fat 13 g.
Approximate per serving of the complete recipe. Brands, substitutions, cooking losses and portion sizes affect the figures.
