Braised chicken with spinach and lentils
This braised chicken with spinach and lentils recipe
is low in fat and high in protein and fibre.
1 1/2 tablespoons olive
4 x 170g chicken breast
fillets, cut into 3cm cubes
1 red onion, finely
1 celery stalk, finely chopped,
plus 1 tablespoon chopped celery leaves
2 garlic cloves, finely
2 teaspoons chopped thyme
1 cup (250ml) Massel salt
reduced chicken style liquid stock
120g baby spinach leaves
2 x 400g cans brown lentils,
4 crusty bread rolls, to
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
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
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.