Photo of Braised chicken & lentils by WW

Braised chicken & lentils

Points® value
Total Time
1 hr 20 min
20 min
1 hr
A comforting, flavour-packed stew made by braising lean chicken fillets with plenty of fragrant herbs, hearty root vegetables and filling lentils.


Thyme, Fresh

1 tablespoon(s), chopped

Oregano, fresh

1 tablespoon(s), chopped

Rosemary, Fresh

3 teaspoon(s), chopped

Olive Oil

1 teaspoon(s)

Chicken breast, skinless, raw

4 medium, halved horizontally


1 individual, trimmed, cored and finely chopped (fronds reserved)


1 large, finely chopped

Carrots, raw

1 medium, finely chopped


1 clove(s), crushed

Green or Brown Lentils, dry

100 g, rinsed and drained

Chicken stock cube(s)

½ cube(s), 400ml stock

Chard, raw

1 serving(s), 4 stalks, leaves stripped and shredded


  1. Combine the thyme, oregano and rosemary in a small bowl. Season well.
  2. Heat the oil in a deep, nonstick frying pan over a medium-high heat. In batches, brown the chicken for 2 minutes on each side, then transfer to a plate and scatter over the herb mixture.
  3. Add the fennel, onion, carrot and garlic to the pan and cook, stirring, for 3 minutes or until the vegetables are golden. Add the lentils and stock and bring to the boil. Return the chicken to the pan, reduce the heat to medium-low and cook, covered, for 35-40 minutes, until the lentils are tender and the chicken is cooked through.
  4. Add the Swiss chard and cook, uncovered, for 2 minutes or until wilted. Serve garnished with the reserved fennel fronds.


To reduce waste, finely slice the Swiss chard stalks and add them to the pan with the lentils in Step 3.