1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
BG Diet

Braised chicken with spinach and lentils

  • 0:15 Prep
  • 0:30 Cook
  • 4 Servings

Ingredients

  • 1 1/2 tablespoons olive oil
  • 4 x 170g chicken breast fillets, cut into 3cm cubes
  • 1 red onion, finely chopped
  • 1 celery stalk, finely chopped, plus 1 tablespoon chopped celery leaves
  • 2 garlic cloves, finely chopped
  • 2 teaspoons chopped thyme leaves
  • 1 cup (250ml) Massel salt reduced chicken style liquid stock
  • 120g baby spinach leaves
  • 2 x 400g cans brown lentils, rinsed, drained
  • 4 crusty bread rolls, to serve

Method

  • 1
    Heat oil in a deep frypan over medium-high heat. In 2 batches, add chicken and brown all over for 3-4 minutes. Remove from the pan and set aside.
  • 2
    Reduce heat to medium, add onion, celery stalk, garlic and thyme, then season. Cook for 5 minutes, stirring, until vegetables soften. Return chicken to pan with stock, bring to the boil, then cover and simmer over low heat for 10 minutes or until chicken is cooked.
  • 3
    Stir in spinach, celery leaves and lentils, then cook for 3-4 minutes until spinach is wilted and lentils are warmed through. Serve with crusty bread.

Source: taste.com.au

LEAVE A REPLY

Please enter your comment!
Please enter your name here