300 g (10 oz) skinless chicken breast fillets, cubed
250 g (8 oz) pack ready-cooked green lentils
2 tablespoons thyme leaves
150 ml (1/4 pint) hot chicken stock
1 tablespoon Dijon mustard
salt and pepper
crusty bread, to serve (optional)
Heat the oil in a large frying pan, add the onion, chorizo and chicken and cook over a medium-high heat for 5–7 minutes, stirring occasionally, until golden and the chicken is cooked through.
Add the lentils, thyme, stock and mustard and stir well to combine, then cook for a further 2 minutes until boiling. Season well with pepper and a little salt to taste. Serve with crusty bread, if liked.