Grilled chicken with lentils and yoghurt

I'd been writing a food blog for about a year on MySpace when my Dad got gall stones and had to start a low-fat diet. I told my Mum I'd devise one for him using some of my recipes. So I looked through my recipes and realised that most of them included plenty of butter, cream or booze. I didn't think too much of it until I saw my Dad lose more than two stone in two months. The fact that he now weighs less than me doesn't sit well so I thought I'd give the diet a go myself. I will still have to treat myself to the odd high-fat dinner but, for the next couple of months, most of my dinners will hopefully make me thinner. Starting with...

Grilled chicken with lentils and yoghurt (serves 2)

2 chicken breasts
1 tbsp olive oil
1 tsp lemon juice
1 tbsp flatleaf parsley, finely chopped
150g puy lentils
1 bay leaf
1 bag herb salad (mine was from Sainsbury's)
6 tbsp natural yoghurt
2 garlic cloves, crushed
1 tbsp mint, chopped
salt and pepper

1) First put the lentils in a pan of boiling water with the bay leaf. Cook until tender which should be about 20 minutes.
2) Meanwhile, mix the olive oil with lemon juice and parsley in a in a bowl and rub the chicken breasts in it. Then season the breasts with salt and pepper and cook under the grill until golden and the juices run clear. This should take about 10 minutes
3) Mix the yoghurt, garlic, mint and season lightly with salt and pepper.
4) Slice the chicken breast and serve on the lentils with the yogurt dressing blobbed over the top.

If you're not going to use fat you have to make up for the lack of flavour. I always find herbs or spices do the trick. With the minty yogurt dressing this is a light and almost refreshing chicken dish that's great for a hot summer evening. Pity it's raining...