Preparation time: 10 minutes

Cooking Time: 65 minutes

Serves: 6



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



  1. Preheat oven to 180 ºC/160 ºF
  2. 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.
  3. 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.
  4. 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.
  5. Remove from oven, stir in pesto and season with salt and pepper to taste.
  6. 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