500g Chicken breast
1 tin of chopped tomatoes 1 packet of puy lentils
4 large tomatoes
200ml chicken stock
2 tsp cumin seeds
1 1/2 tsp chilli powder
1 1/2 smoked paprika
Add everything to a large casserole dish with lid, and cook in the oven on a low heat -160* for 50-60 minutes. Shred the chicken with a fork once ready.
Approximate calories per serving 253 C 15.5g F 4.7g P 33g
To make this vegan you can add in 240g of chick peas and use vegetable stock.