Preparation time: 0:15

Cooking time: 0:50

Serves: 4

Calories: Approximately X calories per serve 465


  • 2 tsp olive oil
  • 1 garlic clove, crushed
  • 1 red onion, diced
  • 2 celery sticks, diced
  • 1 carrot, peeled, diced
  • 2 tsp fresh thyme leaves
  • 1 cup lentils of choice, rinsed, drained
  • 4 x 150g each chicken breast fillets
  • 1 3/4 cups chicken stock
  • 1 tbsp. balsamic vinegar
  • 2 tsp. fennel seeds
  • 2 tsp. cumin seeds
  • Large pinch of sea salt
  • Balsamic vinegar, extra, to serve
  • Fresh salad leaves


Step 1  Place olive oil in a large saucepan over a medium heat. Add onion, celery and carrot, stirring, for 5 mins or until soft then add garlic and thyme and cook until aromatic.

Step 2 Place stock and lentils to the pan and bring to boil. Once boiling, reduce heat to low and simmer for 40-45 mins, covered, or until lentils are just tender. Stir through balsamic vinegar and keep warm.

Step 3 Meanwhile, preheat oven to 180°C fan forced. Using a mortar and pestle grind fennel, cumin and sea salt until crushed. Sprinkle both sides of chicken with the spice mixture.

Step 4 Spray a frying pan with olive oil and place over high heat. Cook chicken for 1-2 mins each side or until golden. Transfer to a baking tray. Roast for approx. 15 mins or until cooked through. Drizzle with balsamic vinegar and serve with lentils on a bed of fresh salad leaves.