Baked Chicken with Lentils

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SERVES 4 PREP 10 min­utes COOK 15 min­utes NU­TRI­TION 1986kJ; 20g fat (10g sat); 15g pro­tein; 40g car­bo­hy­drate; 8g fi­bre a serve COST $3.50 a serve

2 tea­spoons veg­etable or olive oil

1 onion, finely chopped

1 car­rot, grated

1 clove gar­lic, thinly sliced 1 tea­spoon chopped thyme leaves

500g chicken breast fil­lets, coarsely chopped

400g can brown lentils, rinsed, drained

400g can chopped toma­toes 50g baby spinach leaves

¼ cup chopped flat-leaf pars­ley 2 tea­spoons finely grated lemon zest

1 Pre­heat oven to 180ºC/160ºC fan-forced. Heat oil in a large oven­proof fry­ing pan over mod­er­ate heat. Cook and stir onion, car­rot, gar­lic and thyme for 2 min­utes or un­til onion is soft.

2 Add chicken to pan; cook and stir for 2 min­utes or browned. Stir in lentils and toma­toes. Bring to the boil.

3 Cover with foil; bake for 10 min­utes or un­til chicken is cooked. Stir spinach through. Serve sprin­kled with pars­ley and zest.

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