Barbecued lime and coriander chicken breasts with lentil salad

Yummy Barbecued lime and coriander chicken breasts with lentil salad Recipe

Lift the lid on your barbie to create this chargrilled chicken dish – perfect for summer entertaining.
Barbecued lime and coriander chicken breasts with lentil salad
Prep Time : 0:20 | Cook Time : 0:12 | Total Time : 0:32 | Serving : 4 person.


  • 3/4 cup (150g) dried brown lentils

  • 1 bunch coriander, washed, dried

  • 2 cloves garlic

  • 2 tablespoons coriander seeds

  • 3 limes (Finely grated rind of 1 lime and 1/3 cup juice)

  • 2/3 cup (160ml) extra virgin olive oil, plus extra for cooking

  • 4 (about 1kg) chicken breast fillets

  • 2 green onions, thinly sliced

  • 100g (1/2 punnet) grape tomatoes, halved

  • 1/2 teaspoon caster sugar


  • Step 1

    Cook lentils in a saucepan of boiling water for 10 minutes or until tender, then drain.

  • Step 2

    Meanwhile, trim coriander roots and reserve then pick 1/2 cup coriander leaves and reserve. Coarsely chop remaining leaves and stems. Using a pestle and mortar, pound coriander roots, garlic and 1/2 teaspoon salt until a coarse paste forms. Add coarsely chopped coriander leaves and stalks, coriander seeds and lime rind then pound until a smooth paste forms. Stir in 2 tablespoons lime juice and 2 tablespoons oil. Reserve 2 tablespoons coriander paste for the dressing. Place remaining paste in a bowl and toss well with chicken.

  • Step 3

    Drizzle chicken with a little extra oil, then season with salt and pepper. Preheat a barbecue or grill plate over medium heat then cook chicken for 5 minutes each side or until cooked through. Remove and set aside to rest for 5 minutes.

  • Step 4

    Combine lentils, onions, tomatoes and reserved coriander leaves in a bowl and season to taste. Combine reserved coriander paste, sugar and remaining oil, and juice then toss through lentil salad. Serve chicken cut into slices over lentil salad.

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