1 x400g tin green, brown or puy lentils, drained and rinsed
2 tsp oil
4 chicken fillets
4 cloves garlic, minced
1 large white onion, diced
250g mushrooms, thinly sliced
250ml combination of plain yoghurt, milk, coconut milk or cream
1 chicken stock cube
2 tsp dried mixed herbs
6 sun-dried tomatoes, roughly chopped
2 large handfuls spinach
METHOD
Preheat an oven to 200°C/180°C fan/400°F.
Spread the lentils on the base of a large ovenproof dish.
Heat 1 teaspoon of the oil in a large frying pan over a medium heat.
Brown the chicken on all sides and transfer to the ovenproof dish with the lentils.
Heat the remaining oil in the frying pan. Add the garlic and onion and cook until the onions have softened.
Add the mushrooms to the pan and continue to cook for 5 minutes.
Pour in the liquid mix and crumble in the stock. Increase the temperature of the pan until the liquid begins to bubble. Stir in the mixed herbs and sundried tomatoes until fully combined.
Pour the contents of the frying pan over the chicken and lentils. Place the ovenproof dish in the pre-heated oven and cook for 15-20 minutes until the chicken is fully cooked through.
Stir through the spinach just before serving. Serve with more steamed greens on the side or simply enjoy as is.
