Baked Chicken with Lentils
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.