A packet of ready-prepared puy lentils will help to make this meal really filling and healthy.

SERVES 4- PREP 10 MINS – COOK 20 MINS

1tbsp olive oil

4 part boned chicken breasts

1 red onion, halved and sliced

400ml chicken stock

1tbsp Dijon mustard

1 tbsp thickening granules

2tbsp tarragon leaves

250g packet ready-to-eat puy lentils (we used Merchant Gourmet)

Curly kale, to serve

 

 

1 Heat the oil in a large frying pan, season the chicken generously and pan-fry for 10 mins until thoroughly browned.

2 Add the onion and gently fry for 5 mins to soften.

3 Pour in the chicken stock and mustard and mix together. Cover and simmer for 10 mins.

4 Add the thickening granules, tarragon leaves and puy lentils and warm thoroughly for a final 5 mins. Flash fry curly kale in a non-stick pan and serve alongside.

Per serving: 449 cals, 6g fat (1g saturated), 42g carbs

Healthy bonus: Lentils can reduce inflammation in the body while giving a steady stream of energy. A great choice if you’re diabetic too.

TIP: Save money and buy Tesco Everday Value Chicken Breasts just £3.99 for 1kg.