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Photo of Paprika chicken with lentils by WW

Paprika chicken with lentils

0
Points® value
Total Time
1 hr 5 min
Prep
20 min
Cook
45 min
Serves
4
Difficulty
Easy
This lentil and chicken stew is served with lightly spiced, oven roasted vegetables.

Ingredients

Butternut Squash

500 g, peeled, deseeded and chopped

Carrots, raw

1 medium, chopped

Courgette

1 medium, chopped

Calorie controlled cooking spray

4 spray(s)

Cumin seeds

1 teaspoon(s), level

Onion

1 large, chopped

Garlic

1 clove(s), chopped

Thyme, Fresh

3 sprig(s)

Spring Onions

2 medium, trimmed and sliced

Chilli, green or red

2 individual, red, chopped

Paprika

1 teaspoon(s), level

Passata

300 g, with basil

Chicken stock cube(s)

1 cube(s), to make 200ml

Chicken breast, skinless, raw

500 g, chopped

Split Red Lentils, dry

40 g

Parsley, fresh

1 tablespoon(s), chopped

Mushrooms

1 large, portabella, chopped

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the squash, carrot and courgette on a baking sheet and mist with cooking spray. Crush the cumin seeds in a pestle and mortar and sprinkle over the vegetables. Season and toss everything together to combine. Roast for 40-45 minutes, turning halfway.
  2. Meanwhile, mist a large pan with cooking spray and cook the onion for 8-10 minutes. Add the garlic, thyme, spring onions, chillies and paprika, and cook for another 2 minutes.
  3. Stir in the passata, stock and mushroom. Simmer for 15 minutes, to reduce slightly, then add the chicken and lentils. Cook for another 15 minutes.
  4. Season and serve with the roasted veg, garnished with the chopped parsley.

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