Chicken and puy lentil salad with coriander

I got this recipe from TV3 ‘s Expose show. Clodagh McKenna was the name of the chef making the dish. It’s pretty quick and easy.

Ingredients

2 large or 4 small chicken breasts, skinned
1 tbsp whole coriander seeds, toasted and ground
2 large garlic cloves, peeled and crushed or grated
salt and freshly ground black pepper
1 lemon, juice only
5 tbsp olive oil
225g/8oz Puy lentils
3 tbsp chopped fresh coriander (stalks and leaves)
100g/4oz mixed salad leaves, such as rocket, baby beetroot, baby spinach and frisée
100g/4oz feta cheese, crumbled
dash of balsamic vinegar

Using a sharp knife, make a few long shallow incisions on both sides of the chicken breasts.
Place the chicken in a bowl and add the ground coriander, garlic, a pinch of black pepper, two tablespoons of lemon juice and two tablespoons of the olive oil. Mix the marinade with the chicken in a bowl, making sure all the meat is evenly coated in the marinade. Allow to sit for about 30 minutes (or one hour if you have the time).
Preheat the oven to 230C/450F/Gas 8.
When the oven is hot, spread the chicken out on a baking tray and cook it for 15-30 minutes, depending on the size of the chicken breasts. To ensure the chicken is cooked through, cut into the breast with a knife. Once cooked, take the chicken out of the oven and allow it to rest for a couple of minutes.
Meanwhile, place the still-warm lentils in a saucepan, cover with water and boil for about 20 minutes, until cooked through.
When cooked, drain the lentils then dress them with the remaining olive oil, lemon juice and chopped coriander, and season with salt and pepper.
To serve, slice the chicken thinly and toss with the lentils (they can be still warm) and the mixed salad leaves. Place on plates or in a large bowl and sprinkle with the crumbled feta and a small drizzle of balsamic vinegar.