Our braised chicken with spinach and lentils is low in fat and high in protein and fibre.
Ingredients
- 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
Method
- Step 1Heat 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 2Reduce 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 3Stir 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.
- High protein
- Low carb
Nutrition
2253 kj
Energy
11.3g
Fat Total
2.2g
Saturated Fat
7.9g
Fibre
52.2g
Protein
112mg
Cholesterol
995mg
Sodium
52.1g
Carbs (total)
All nutrition values are per serve
- Author: Louise Pickford
- Image credit: Ian Wallace
- Publication: Taste.com.au
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