Warm Chicken And Lentil Salad

• 1 cup green lentils
• 10 oz boneless skinless chicken breasts, thinly sliced
• 2 tsp finely grated lemon peel
• 1 clove garlic, crushed
• 2 tbsp finely chopped fresh oregano
• 1 medium red pepper, thickly sliced
• 1 medium zucchini, thinly sliced
• 2 None portobello mushrooms, thinly sliced
• 1/4 cup lemon juice
• 3 cups baby spinach leaves

1. Cook the lentils for about 20 mins in a medium saucepan of boiling water; drain.
2. Meanwhile, combine the chicken, lemon peel, garlic and half the oregano in a small bowl. Lightly spray a heated large skillet with no stick cooking spray. Cook the chicken, stirring, until cooked through. Remove the chicken from the pan; keep warm.
3. Spray pan with cooking spray. Cook the vegetables and mushrooms, stirring, until softened.
4. Combine the lentils, chicken, vegetable mixture and spinach with remaining oregano and lemon juice in a large bowl.

green lentils, chicken breasts, lemon peel, clove garlic, fresh oregano, red pepper, zucchini, portobello mushrooms, lemon juice, baby spinach

Taken from recipes-plus.com/api/v2.0/recipes/37641 (may not work)