Chicken with Green Lentils
Elevate your weeknight dinner game with this hearty and wholesome Chicken with Green Lentils recipe! Tender, golden-browned skinless chicken thighs are simmered to perfection alongside protein-packed green lentils in a savory broth infused with aromatic garlic, onion, and celery. A splash of crushed tomatoes and a hint of dried thyme add depth to the flavor, while a garnish of fresh parsley and zesty lemon wedges brings brightness to the dish. Ready in just under an hour, this one-pot meal is not only packed with nutrients but also easy to prepare and perfect for satisfying comfort food cravings. Serve with crusty bread or a side salad for a complete, soul-warming dinner. Keywords: chicken with green lentils recipe, one-pot chicken and lentils, healthy chicken dinner ideas, hearty stew recipes.
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Recipe Information
Ingredients
- 4 pieces Skinless chicken thighs
- 1 cup Green lentils
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 2 medium Carrots, diced
- 2 stalks Celery stalks, diced
- 1 cup Crushed tomatoes
- 3 cups Chicken stock
- 1 teaspoon Dried thyme
- 1 piece Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 4 pieces Lemon wedges
Instructions
Rinse the green lentils under cold water and set aside.
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Season the chicken thighs with salt and pepper, then sear them in the hot oil until golden brown on each side, about 4-5 minutes per side. Remove the chicken and set aside.
In the same skillet, add the onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
Stir in the crushed tomatoes, dried thyme, and bay leaf, cooking for 2 more minutes to combine the flavors.
Add the green lentils, chicken stock, and the seared chicken thighs back into the skillet. Bring the liquid to a boil, then reduce the heat to low, cover, and simmer for 30 minutes.
Check the lentils and chicken after 30 minutes. If the lentils are tender and the chicken is fully cooked (internal temperature of 165°F or 75°C), remove from heat. If not, cook for an additional 5-10 minutes, adding more stock if necessary.
Discard the bay leaf and adjust the seasoning with additional salt and pepper, if needed.
Garnish with fresh parsley and serve hot with lemon wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
1330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.4 g | 76% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 286 mg | 96% | |
| Sodium | 3116 mg | 135% | |
| Total Carbohydrate | 91.7 g | 33% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 29.3 g | ||
| Protein | 113.4 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 334 mg | 26% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 2832 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
