Chicken, lentil & tomato bake
Calorie controlled cooking spray
1 medium, finely chopped
1 clove(s), finely sliced
Chicken Thigh, Skinless, Boneless, raw
8 individual, medium
2 can(s), large
Chicken stock cube(s)
12 g, roughly chopped
Green or Brown Lentils, cooked
1 can(s), large, drained
1 tablespoon(s), toasted, optional
- Mist a large frying pan with cooking spray. Fry the onion over a medium heat for 3-4 minutes until starting to soften, then add the garlic. Fry for a further minute, then add the chicken thighs to the pan.
- Cook the chicken for a few minutes until golden on all sides, then remove from the pan and set aside. Add the lentils, chopped tomatoes and stock to the pan. Stir well to combine.
- Preheat the oven to 180°C, fan 160°C, gas mark 4. Transfer the chicken to an ovenproof dish and pour over the lentil and tomato mix. Cover with foil and bake for 45 minutes, until the lentils are tender and the sauce has reduced by about half. Season and serve with the basil and pine nuts scattered over.