• low fat 2.25g 2.25%
  • low sat fat 0.70g 0.70%
  • low salt 52.48mg 0.05%
  • low sugar 2.05g 2.05%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Spray a large non-stick saucepan with oil and heat. Brown the chicken on both sides.
  2. Add the onion, garlic and wine and cook for 1 to 2 minutes.
  3. Add the tomatoes, potato, carrot, mushrooms and lentils and simmer covered for 35 minutes or until chicken is cooked through and lentils are tender.
  4. Combine yoghurt, cornflour and parsley and add to the pan. Reheat without boiling. Serve with a green salad and crusty bread.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
705.91g
100.00g
Energy (kJ)
2173.09kJ
307.84kJ
Protein (g)
50.43g
7.14g
Total fat (g)
15.88g
2.25g
- Saturated fat (g)
4.92g
0.70g
- Polyunsaturated fat (g)
1.91g
0.27g
- Monounsaturated fat (g)
6.40g
0.91g
Cholesterol (mg)
169.63mg
24.03mg
Carbohydrate-available (g)
34.80g
4.93g
CarbohydrateSE (g)
33.62g
4.76g
- Sugars (g)
14.48g
2.05g
Water (g)
582.85g
82.57g
Dietary fibre (g)
9.77g
1.38g
Thiamin (mg)
0.42mg
0.06mg
Riboflavin (mg)
0.84mg
0.12mg
Niacin (mg)
12.88mg
1.82mg
Niacin equivalents (mg)
23.41mg
3.32mg
Vitamin C (mg)
45.55mg
6.45mg
Total folate (ug)
149.67ug
21.20ug
Total vitamin A equivalents (ug)
485.57ug
68.79ug
Retinol (ug)
66.65ug
9.44ug
Beta carotene equivalents (ug)
2519.29ug
356.89ug
Sodium (mg)
370.48mg
52.48mg
Potassium (mg)
2010.09mg
284.75mg
Magnesium (mg)
122.41mg
17.34mg
Calcium (mg)
209.63mg
29.70mg
Phosphorus (mg)
774.82mg
109.76mg
Iron (mg)
5.94mg
0.84mg
Zinc (mg)
5.18mg
0.73mg

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This page has been produced in consultation with and approved by: Dairy Australia

Last updated:

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