Braised chicken with spinach and lentils

Serves 4

This braised chicken with spinach and lentils recipe is low in fat and high in protein and fibre.


  • 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

Cooking instructions

Step 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.

Step 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.

Step 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.

Nutritional Information:

Main meal: Braised chicken with spinach and lentils

Serves per recipe


Average quantity per serve (g)





Recipe (per serve)


Energy (kJ)




Total CHO (g)

27 - 63g of total carbohydrate per serve



CHO exchange

2-4 exchanges per serve



Total fat (g)       

<25g of total fat per serve



Saturated fat (g)

<28per cent of total fat (or ≤35per cent for lean meat options including red meat, poultry and fish). If total fat ≤ 5g no need to consider

 2.5g (19per cent total fat)


Fibre (g)

At least 5g



Sodium (g)

No more than 450mg per serve


Slightly too high



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Braised chicken with spinach and lentils

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