Scrumptious Chicken Vegetable Stew Recipe

2 pounds boneless

skinless chicken thighs or breasts

1 ½ 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

½ 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