Lentil & Mushroom Breakfast Skillet

Ingredients

• 2 oz (55 g) chicken breast
• 1 tsp (5 ml) extra-virgin olive oil
• 6 1/2 oz (180 g) mushrooms
• 5 1/2 oz (150 g) asparagus
• 2 (6 g) garlic cloves
• 1/2 tsp (1 g) cumin
• 2 oz (55 g) canned lentils, drained
• 1 tsp (5 ml) sherry vinegar
• 1 oz (25 g) feta
• 1 tbsp (3 g) fresh parsley

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Method

1. Over medium-high heat, sear the chicken breast strips in the olive oil 4 minutes, until it reads 165°F (74°C); lift out.
2. Fry the mushrooms in the same pan over high heat 6 minutes, until golden and dry.
3. Trim the asparagus, cut it short and add it with the garlic and cumin 4 minutes, until it colors.
4. Stir in the drained lentils, chicken and sherry vinegar and warm through 2 minutes, until the vinegar goes dark and glossy.
5. Stir three quarters of the feta through off the heat and crumble the rest over cold. Scatter the parsley. Boxed it keeps three days.