- Combine thyme, oregano and rosemary in a small bowl. Season with salt and pepper.
- Heat oil in a deep non-stick frying pan over medium-high heat. Cook chicken for 2 minutes each side or until browned. Transfer to a plate and sprinkle with thyme mixture.
- Reheat same pan over medium-high heat. Cook fennel, onion, carrot and garlic, stirring, for 3 minutes or until golden. Add lentils and stock and bring to the boil. Place chicken over lentil mixture. Reduce heat and simmer, covered, for 30 minutes or until lentils are tender, chicken has cooked through and stock has slightly reduced.
- Add silverbeet and set aside for 2 minutes or until wilted. Serve sprinkled with fennel fronds.
TIPS: Store any leftovers (without fennel fronds) in an airtight container in the fridge for up to 3 days. Reheat in the microwave. Silverbeet stalks can be quite tough and are often discarded. However, you could use them in this dish if you wish. Simply thinly slice and add with the lentils in Step 3.