The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chicken traybake with tomato & basil lentils
Ready-to-use lentils are a brilliant home-cooking hack. In this one-tray wonder they soak up a Provençal sauce of shallots and tomatoes perked up with lemon zest, capers, garlic, herbs and sun-dried toms (thanks to our quick and clever pastes). In go plump chicken breasts to roast then grill and… ta-dah! Next-level supper, sorted.
SWK: High protein
Plants 4
SWK: High fibre
one tray
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Serving size
Ingredients
- 200g passata (tomatoes, salt, citric acid)
- 230g lentils (Cereals Containing Gluten) (Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
- 2 skinless chicken breasts
- 1 shallot
- 1 handful of fresh flat-leaf parsley
- 1 handful of fresh basil
- 1 unwaxed lemon
- 110g baby tomatoes
- 2 tbsp garlic, basil & parsley paste (Garlic, Basil, Parsley, Sea Salt, Citric Acid.)
- 1 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 20g capers in brine (Capers (93.5%), Salt (4.5%), Water (1%), Grape Vinegar (1%))
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
Nutritional Information
Calories: 331
Protein: 44g
Carbs: 30g
Fat: 3.5g
Ingredients
- 2 shallot
- 1 handful of fresh flat-leaf parsley
- 2 x of fresh basil
- 1 unwaxed lemon
- 200g baby tomatoes
- 4 tbsp garlic, basil & parsley paste (Garlic, Basil, Parsley, Sea Salt, Citric Acid.)
- 2 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 400g passata (tomatoes, salt, citric acid)
- 460g lentils (Cereals Containing Gluten) (Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
- 4 skinless chicken breasts
- 40g capers in brine (Capers (93.5%), Salt (4.5%), Water (1%), Grape Vinegar (1%))
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
Nutritional Information
Calories: 318
Protein: 43g
Carbs: 27g
Fat: 3.5g
Chicken traybake with tomato & basil lentils
Ready-to-use lentils are a brilliant home-cooking hack. In this one-tray wonder they soak up a Provençal sauce of shallots and tomatoes perked up with lemon zest, capers, garlic, herbs and sun-dried toms (thanks to our quick and clever pastes). In go plump chicken breasts to roast then grill and… ta-dah! Next-level supper, sorted.
Cook time:
45 mins
Cuisine:
French
Food group:
Poultry
Cooking Instructions
Before you start
- 1x large baking dish
Start prepping
- Heat your oven to 240ºC/fan 220ºC/gas 9.
- Peel and thinly slice the shallots. Finely chop the parsley, thinly slice half the basil leaves, and zest the lemon.
- Dissolve the stock powder in 150ml boiled water (200ml for 4 portions).
Ready, steady... bake!
- Put the shallots, parsley, sliced basil and zest into a large ovenproof dish. Add the tomatoes, capers, both pastes and the passata.
- Tip in the lentils and their water, pour in the stock and squeeze in the juice from half the lemon (to taste). Cut the remaining lemon into wedges.
- Stir well and add the chicken breasts, half-submerging them in the sauce, then bake for 20 mins until bubbling and slightly reduced.
Grill the chicken
- Heat your grill to high, move the dish to a higher shelf if needed, and grill for 10-15 mins, until the chicken is cooked through and well browned on top.
Add your final flourishes
- Divide the chicken and lentils between bowls, then scatter over the remaining basil leaves and add the lemon wedges for squeezing.