Chicken, Lentil and Tomato Bake

Chicken, Lentil and Tomato Bake Chicken, Lentil and Tomato Bake

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 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 to the pan and set aside. Add the lentils to the pan, along with the chopped tomatoes and stock, stir well and combine.

Preheat the oven to 180and transfer the chicken to an oven proof dish and pour over the lentil and tomato mix. Cover witha  sheet of foil and bake for around 45 minutes, until the lentils are tender and the stock has been absorbed.  Season and serve with the basil and pine buts.

Recipe credit: Weight Watchers Magazine May 2016  *we have substituted chicken thighs for chicken breasts.

#highprotein #lowsats #lowfat #lowcal 

13 WW SmartPoints

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Feeds 4 people Serves 4   Cook in 10 mins Cook in 10mins


1 red onion - finely chopped
1 garlic clove - finally sliced
4 chicken breast fillets
250g Puy Lentils - rinsed
2 x 400 g tins of chopped tomatoes
300ml hot chicken stock made with 1 stock cube
½ pack of basil leaves
1tbsp pine nuts, toasted in a dry frying pan

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