Chicken with lentils and chorizo
Chicken and spicy chorizo sausage combine well with vegetables and lentils, which are naturally low in fat and a good source of fibre, to create this hearty and flavourful pan-fry. Serve with a green salad to round out the meal.
Servings | Prep Time | Cook Time |
4servings | 20minutes | 40minutes |
Servings | Prep Time |
4servings | 20minutes |
Cook Time |
40minutes |
- 4 oz chorizo sausage skinned and thinly sliced
- 1 red onion finely chopped
- 1 garlic clove crushed
- 1 stalk celery finely chopped
- 10 oz skinless boneless chicken breasts thinly sliced
- 1 red pepper deseeded and sliced
- 1 1/4 cups French green lentils
- 1 cup dry white wine
- 1 cup diluted salt-reduced or homemade chicken stock hot
- 2 tbsp fresh flat-leaf parsley chopped
Ingredients
Servings: servings
Units:
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- Heat a non-stick frying pan over a medium heat, add the chorizo sausage, red onion, garlic and celery and cook for about 5 minutes until the onion is beginning to soften.
- Add the chicken pieces and red pepper to the pan and cook for about 4 minutes until the chicken is coloured all over.
- Stir in the lentils, wine and stock. Bring to a boil, then reduce the heat, cover and cook gently for about 30 minutes until the lentils are tender, stirring occasionally. Season to taste and serve sprinkled with chopped parsley.
Cook's tip: French green lentils are tiny, grey-green lentils. They have a distinctive flavour and hold their shape and colour when cooked. But if they are not available, you can use any other green or brown lentils.
Each serving: 29.5 g protein, 10 g fat of which 4 g saturates, 16.5 g carbohydrate, 5 g fibre, 322 Calories