Chicken and lentil hotpot with seasonal jersey royal new potatoes

Try this simple yet tasty dinner solution for on-the-go brides-to-be...

Chicken and lentil hotpot

Ingredients – recipe feeds one person
    90g (1) chicken breast, skin removed and cubed
    90g (average portion) spring greens, shredded
    30g (1/2 small) onion, peeled and diced
    40g (1 small) carrot, peeled and diced
    40g (1 tablespoon) tinned green lentils, drained
    3g (1 teaspoon) olive oil
    2g (1/2) chicken stock cube
    90g (average portion) cauliflower florets
    120g (3) Jersey royal new potatoes


Heat the oil in a heavy based non-stick pan. Stir fry the chicken for 1-2 minutes then add the diced carrot and onion and continue to stir fry for another minute or two. Make up the stock then add to the pan, mix and transfer to a preheated oven and cook for about 20 minutes at 200 deg C/gas mark 6.

Add the lentils and spring greens and return to cook in the oven for another 5-8 minutes until heated through and the greens are starting to soften. Whilst the chicken is in the oven, boil or steam the cauliflower and Jersey royal new potatoes and serve with the hotpot.

Top tips

Make the dish a little thicker by adding cornflour to the chicken and vegetable mix prior to adding the stock, then continue to follow the recipe instructions. Substitute any canned bean for the lentils if you have any leftover or want a different flavour.

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