Apple and Sage Glazed Chicken Breast

Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken into the pan, skin-side, down. Season with salt and pepper. Fry until the skin is golden, 5-6 mins, then turn and cook for 1 min on the other side.
Transfer the chicken to a baking tray (skin-side up), then roast on the top shelf of your oven for 13 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

While the chicken roasts, heat a drizzle of oil in a medium saucepan on medium-high heat.
Once hot, add the courgette and shallot to the pan. Cook until softened, stirring occasionally, 6-7 mins.
Stir in the lentils, water for the lentils (see ingredients for amount) and chicken stock paste until combined, then mix in the creme fraiche.
Bring to the boil, then simmer until the lentils are piping hot, 2 mins. Remove from the heat.

When the chicken has roasted for 13 mins, remove from the oven and spread the apple and sage glaze over the skin of each breast.
Return the chicken to the oven to roast until cooked through, 5-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once the chicken is cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.
Meanwhile, taste the lentils and season with salt and pepper if needed. Reheat gently if necessary.