1 tablespoon olive oil
400g skinless chicken breast fillets, diced
1 medium brown onion, finely chopped
2 celery stalks, finely chopped
2 garlic cloves, crushed
1½ teaspoons ground cumin
²/³ cup brown rice
¹/³ cup puy lentils, rinsed, drained
4 cups reduced-salt chicken stock
200g green beans, sliced
1 medium zucchini, diced
150g trimmed green or purple kale, chopped
Fresh baby kale leaves, to serve
1 Heat half the oil in a large heavy-based saucepan over medium heat. Cook chicken, stirring, for 3–4 minutes. Take from pan and set aside.
2 Add the remaining oil, onion and celery, and cook, stirring, for 5 minutes. Add garlic and cumin and cook, stirring, for 1 minute.
3 Add rice, lentils, stock and1 cup of water; bring to the boil. Reduce heat to low; cook, covered, for 45–50 minutes.
4 Add beans, zucchini and chicken and cook, covered, for 5 minutes further.
5 Stir though chopped kale and cook until just wilted. Season with black pepper and serve. Scatter with fresh baby kale leaves, if using.