Braised chicken with spinach and lentils

Braised chicken with spinach and lentils

Photography by Ian Wallace


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

Ingredients (serves 4)

  • 1 1/2 tbs olive oil
  • 4 x 170g chicken breast fillets, cut into 3cm cubes
  • 1 red onion, finely chopped
  • 1 celery stalk, finely chopped, plus 1 tbs chopped celery leaves
  • 2 garlic cloves, finely chopped
  • 2 tsp chopped thyme leaves
  • 1 cup (250ml) salt-reduced chicken stock
  • 120g baby spinach leaves
  • 2 x 400g cans brown lentils, rinsed, drained
  • 4 crusty bread rolls, to serve


  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.
  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.
  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.


delicious. – July 2009

delicious. – July 2009, Page 140
Recipe by Louise Pickford

Nutritional information

This information is per serve.

Protein Dietary Fibre
52.20g 7.90g
Fat Total Energy
11.30g 2253kJ
Fat Saturated Sodium
2.20g 995mg
Carbohydrate Total Cholesterol
52.10g 112.00mg
Carbohydrate Sugars

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