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.
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.
Stir in the broth, tomatoes and lentils and bring to a boil. Reduce heat and simmer covered for 45 minutes.
While lentils are cooking prepare the chicken by preheating the oven to 325 degrees F. Sprinkle chicken with salt and 1/2 teaspoon pepper.
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).
Stir chicken juices in with the lentils.
To serve, top lentils with the chicken and then sprinkle with parsley.