Chicken and dill stew

Fry up in olive oil: diced chicken thighs, sliced onion, crushed garlic, roughly chopped carrots, celery and zucchini. Add chicken stock, tin tomatoes, salt and pepper, lots of fresh dill and a tin of borlotti beans. Cook for about half an hour. Serve with apple, fennel, rocket, parmesan and walnut salad with lemon juice and olive oil dressing. Serve with buttered bread.

Result: 5 including bonus point for vege content. Surprisingly tasty.
Preparation: quick and easy.