Paprika chicken with lentils
0
Points®
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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