Preparation time: 10 minutes
Cooking Time: 65 minutes
Serves: 6
Ingredients:
2 tbsp Extra Virgin olive oil
1 onion, diced
3 cloves garlic, crushed
3 medium celery stalks, diced
2 medium carrots, diced
1 medium zucchini, diced
1.5 tsp chicken stock powder
2/3 cup water
600g (~4 fillets) chicken thighs, trimmed and diced
2 tsp oregano, dried
¼ cup red split lentils, dry
½ a can of cannellini beans, drained
½ tbsp basil Pesto
Salt and pepper to taste
Method:
- Preheat oven to 180 ºC/160 ºF
- Heat 1 tbsp olive oil in a large casserole dish over a medium-high heat. Sear the chicken in batches for 1 minute or until golden. Remove from dish and set aside.
- Add the remaining 1 tbsp of olive oil to the pan. Add onion and cook stirring for 2 minutes or until soft. Add in garlic, celery and carrot, and cook for a further 2 minutes.
- Add water and stock powder to the pan along with the seared chicken, red lentils, oregano and cannellini beans and bring to the boil. Cover and cook in oven for 1 hour.
- Remove from oven, stir in pesto and season with salt and pepper to taste.
- Serve with al dente pasta or your favourite roast vegetables and some steamed seasonal vegetables.
Nutrition Information
Per serve:
Energy 1410 kJ (335 cal)
Fat total 25.4 g (saturated fat 6.8 g)
Carbohydrates 7.1 g
Protein 18.5 g
Fibre 4.1 g
Sodium 403 mg
