Chicken, spinach and lentil casserole


One of the healthiest and filling recipes you can serve the family. If your children are quite small, share one fillet to reduce the cost of your weekly shop. Use a heavy based pan or if you prefer cook in a casserole dish in the oven. I find I need to give the chicken, spinach and lentil casserole dish at least another 10 – 15 minutes if using the oven. Stir occasionally.

Approx cost: £5.69 or £1.42 per portion

Serves: 4

Total time: 50 minutes


  • 4 chicken fillets (or thigh and legs)
  • 2 onion (peeled and sliced)
  • 1/2 cup lentils
  • 500 ml chicken stock
  • 1 courgettes (chopped)
  • 2 cup baby spinach leaves


  • Oven Temperature: 325F – 160C – Gas Mark 3 – Moderate
  • Fry onions in a little oil in a hot saute / frying pan
  • Season the chicken fillets, add to hot pan, leave to cook for 4-5 minutes
  • Turn over and fry for a further 5 minutes
  • Scoop lentils into the same pan
  • Add chicken stock. Stir and cover with a lid
  • Place in an oven or cook on the hob for 15 minutes
  • Add chopped courgettes
  • Place back into the oven for 10 minutes
  • Taste, season if necessary
  • Just before serving add the spinach which will wilt into the sauce. Chicken meat should be completely white
  • Serve hot with baby potatoes, noodles or rice and extra vegetables of your choice