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Stuffed Chicken With Rosemary Lentils

Smells amazing, tastes amazing and is amazing for you!

Time
30 minutes
Serves
4
Calories
329

Ingredients

  • 400g chicken thigh
  • 100g onion, finely diced
  • 1 medium carrot, finely diced
  • 1 tbsp rosemary, finely chopped
  • 1 tomato, roughly chopped
  • 200g baby spinach, chopped
  • 1 tsp red wine vinegar
  • 4 bacon eyes, fat and rind removed, and finely diced
  • 8 spears of asparagus, cut in half on an angle
  • 1 clove garlic crushed
  • 1 tbsp thyme
  • 1 tin lentils (252g), drained
  • 1/2 tbsp olive oil

Method

  1. Heat 2 non-stick saucepans. One over a high heat and one over a low heat.
  2. In the pan over the low heat, place the carrot, onion and rosemary. Sweat it off and soften it. You may need to partially cover it so it doesn't dry out and burn.
  3. In the pan over the high heat place the bacon. When it's almost cooked add the garlic and thyme and cook for about 1 minute.
  4. Add the tomato, baby spinach, vinegar and lentils to the carrot mix and cover again.
  5. Unroll the chicken thigh and place the bacon mix inside then wrap it back up then place it back in the pan. Cook on both side until cooked through (about 10 minutes). You may need a toothpick to hold it closed while cooking.