Chicken Tikka with Lentils, Spinach & Naan

I have been looking for recipes to incorporate lentils into my diet. Lentils are not vegetables but legumes and they are rich in iron, protein and dietary fibers! They also contain essential minerals and are a great addition to your meals! So I went through my cooking books and found this delicious chicken tikka with lentils, spinach & naan in Jamie Olivers' 15 minute meals. You need a lot of different ingredients but it's worth it because the flavors literally explode in your mouth!

Duration: 15-20 minutes

What you need for 1 serving:

• 1 chicken breast
• 1 ts Patak's tikka masala paste
• 4 Chestnut Mushrooms
• 1 small white onion
• 1 ts mustard seeds
• 1/2 ts cumin seeds
• 1 small can lentils (160 gr)
• 1 ripe tomato
• 1 red paprika
• 1 tbs red wine vinegar
• Some fresh coriander
• 1 lemon
• 3 tbs natural yoghurt
• 1 ts mango chutney
• 1/2 ts turmeric
• 1 naan bread
• 50 gr fresh spinach 
• 1/4 cucumber
• 15 gr feta cheese
• Olive oil
• Salt & Pepper

What you do:

1. Cut the tomato into cubes, halve the mushrooms, remove the seeds from the paprika and cut into pieces of your preferred size and chop the onion into small pieces. Put the griddle on medium to high heat.
2. Cut the chicken into strips of about 1.5 cm. Season them with a pinch of salt, pepper and the tikka masala pasta. Place the slices in a hot griddle pan together with the halved mushrooms. Bake the chicken for 3-4 minutes each side or until golden brown and done.
3. Place a frying pan on medium heat and put the mustard and cumin seeds into the pan together with 1 tbs olive oil. Then add the onion with the lentils and the tbs red wine vinegar. Toss for a few minutes, then add the tomato and paprika and let it sit for a couple more minutes on low to medium heat. 
4. Put the coriander leaves in a blender together with the mango chutney, turmeric, yogurt and the juice of half a lemon. Blend until smooth, poor in a small bowl and set aside.
5. Remove the cooked chicken and mushrooms from the griddle and put the naan in. Roast the naan for about 1 minute each side. 
6. Put the spinach on a plate and scatter over the lentil mixture. Cut the cucumber into slices with a vegetable peeler and spread on the plate with the mushrooms and the chicken. Slice the naan and arrange on top, then crumble over the feta and spoon over the dressing. Finish with some coriander leaves and serve with lemon wedges and the rest of the dressing.

Enjoy!