Nicky’s one pan chicken warmer

Nicky Robinson, 47, is a charity worker and carer. She has lost 4st 7lb at Harriet Steptoe’s Slimming World group in Sidmouth, Devon

My life can be pretty hectic, so when my Consultant, Harriet, invited everyone at our group to come up with recipes for the Free Food Festival competition, I knew I wanted to do something simple. Being a big fan of chicken, as well as meals that can go straight into the oven, I decided to combine the two. I tried a few variations out on my friends until I found a nice balance of flavours.

SERVES FOUR READY IN 1 HOUR 30 MINUTES

□ 1 red onion, finely chopped

□ 2 celery sticks, diced

□ 2 carrots, peeled and diced

□ ½ small swede, peeled and chopped into 1cm chunks

□ 6 new potatoes, quartered

□ 1 leek, rinsed and roughly chopped

□ 200g dried red lentils

□ 2 tsp each of ground coriander, ground cumin, ground ginger and curry powder

□ 500ml vegetable stock, made with 1 vegetable stock cube

□ 400g can chickpeas, drained and rinsed

□ 400g can chopped tomatoes

□ 4 skinless and boneless chicken breasts

□ 200g baby spinach

□ Fresh coriander, leaves roughly chopped, to serve

1

Preheat oven to 160C/fan 140C/gas 3. Place all the ingredients, except the chickpeas, tomatoes, chicken, spinach and coriander, in a large, ovenproof dish. Stir to combine and season. Cover with foil and bake for 30-40 minutes, or until the potatoes are quite tender.

2

Stir through the chickpeas and tomatoes. Place the chicken on top, cover again with the foil, then return to the oven for 30 minutes, or until the chicken is cooked through.

3

Set the chicken aside. Stir the spinach through the veg, leaving it to wilt for a minute, then slice the chicken. Divide the veg mixture between four bowls and place the chicken on top. Scatter over the coriander and serve.