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.
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