Recipe feeds one person
90g/1 small skinless chicken breast, cubed
90g spring greens, shredded
1/2 small onion, peeled and diced
1 small carrot, peeled and diced
40g tinned green lentils, drained
3 Jersey Royal new potatoes
Heat the oil in a heavy-based non-stick oven-proof 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. Stir, and return to cook in the oven for another 5-8 minutes until heated through and the greens are starting to soften.
Meanwhile, boil or steam the cauliflower and Jersey Royal new potatoes and serve in a bowl with the hotpot.
If you wish to make your hotpot a bit thicker, sprinkle a little cornflour over the chicken and vegetable mix and stir before pouring in the stock. Stir again to ensure flour is well combined with the liquid. Continue to follow the recipe.
Substitute any canned bean for the lentils if you prefer.
Sprinkle fresh sage leaves over cooked potatoes for extra flavour
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