Method

• 1.
  Cook lentils in a pan of boiling water for 12-14 minutes until just tender, then drain. Rinse under cold water to cool, then drain.
• 2.
  Heat 1 tablespoon olive oil in a large frypan over medium heat and cook chicken, skin-side down, for 4 minutes. Turn and cook for a further 4 minutes or until the chicken is cooked through. Remove pan from heat, cover and rest the chicken for 5 minutes.
• 3.
  Meanwhile, heat the remaining oil in a small frypan over medium-low heat, add eschalots and cook, stirring, for 5 minutes or until softened but not coloured. Add lentils and capsicum and warm through. Remove pan from heat and stir in parsley. Season to taste with salt and pepper.
• 4.
  Divide the lentil mixture among serving plates. Thickly slice the chicken and place on top of lentils, spoon over the pesto and serve immediately.