Coat the chicken breast with a little olive oil and season. Fry in a pan over high heat, skin-side down, until the skin starts to crisp up and colour, 2-3 minutes. Turn over and continue roasting in the oven until its core temperature has reached 70 °C, anything from 12-20 minutes, depending on the chicken. Leave to rest for 5 minutes before slicing.
Divide the labneh across the plates. Put the lentils on top and sprinkle with pomegranate seeds and coriander leaves. Place the chicken on the side and sprinkle with za’atar. Serve immediately.
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