Lentils With Chicken (WW)

I really liked this dish - good and filling. It is 8 points plus/serving. Recipe source: WW magazine (not sure which issue). I used red lentils as that is what I had, but I am pretty sure brown lentils will hold up better in this recipe.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1  teaspoon olive oil
• 2  carrots, chopped
• 1  onion, chopped
• 1  celery, chopped
• 3  garlic cloves, chopped (I only used 2)
• 1  teaspoon rosemary
• 1⁄2 teaspoon thyme
• 1⁄2 teaspoon pepper
• 1⁄2 teaspoon fennel (not included in the original recipe)
• 1 (15 ounce) can chicken broth
•  tomatoes (original recipe calls for tomatoes that include fennel and red pepper ( I used tomatoes with no adde)
• 3⁄4 cup lentils (see note in description)
• 4  chicken thighs, skinless
• 1⁄2 teaspoon salt
• 1  tablespoon parsley, chopped (optional)

Directions

1. In a large saucepan over medium heat and heat the oil and then add the vegetables and herbs (carrots -pepper) and cook for 5-10 minutes or until vegetables are tender.
2. Stir in the broth, tomatoes and lentils and bring to a boil. Reduce heat and simmer covered for 45 minutes.
3. While lentils are cooking prepare the chicken by preheating the oven to 325 degrees F. Sprinkle chicken with salt and 1/2 teaspoon pepper.
4. Spray skillet with Pam and set it over medium heat. Add chicken and brown chicken. Add 2/3 cup broth to skillet (I skipped this step) and bring to a boil. Cover and bake until chicken is done (30 minutes).
5. Stir chicken juices in with the lentils.
6. To serve, top lentils with the chicken and then sprinkle with parsley.