Ingredients

• 2 pounds boneless, skinless chicken thighs or breasts
• 1 1/2 cups carrots, in 1/2-inch chunks
• 2 cups fresh spinach, shredded
• 1 (14.5 ounce) can diced tomatoes with juice
• 1 cup dry lentils
• 1/2 cup low-fat chicken broth
• 1 teaspoon dried Italian herbs
• 1 teaspoon crushed fennel seed
• 8 garlic cloves, peeled and sliced
• Salt and pepper, to taste
• Parsley sprigs for garnish