Garlic Chicken Lentils and Rice
Infused with bold, aromatic spices and packed with wholesome ingredients, Garlic Chicken Lentils and Rice is a hearty, one-pot wonder that's perfect for busy weeknights. This savory dish combines tender, paprika-spiced chicken thighs with fluffy basmati rice and protein-packed green lentils, all simmered together in a fragrant blend of garlic, cumin, turmeric, and a hint of cinnamon for a Middle Eastern-inspired twist. The recipe is finished with a burst of freshness from chopped parsley and a squeeze of zesty lemon, making each bite vibrant and satisfying. With just 15 minutes of prep time and a simple stovetop cooking method, this nutrient-rich meal is as easy as it is comforting—perfect for feeding the whole family or meal prepping for the week. Keywords: garlic chicken, lentils and rice, one-pot meal, easy dinner recipe, healthy comfort food.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (boneless, skinless)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Ground paprika
- 3 tablespoons Olive oil
- 6 pieces Garlic cloves (minced)
- 1 medium Yellow onion (diced)
- 1 cup Uncooked basmati rice
- 1 cup Green lentils (rinsed and drained)
- 3 cups Chicken broth
- 1 teaspoon Cumin
- 0.5 teaspoon Turmeric
- 0.25 teaspoon Cinnamon
- 2 tablespoons Fresh parsley (chopped)
- 4 pieces Lemon wedges (for serving)
Instructions
Season the chicken thighs with salt, black pepper, and ground paprika on both sides and set aside.
Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Sear the chicken thighs for 3-4 minutes on each side until golden brown. Remove from the skillet and set aside (they will finish cooking later).
Lower the heat to medium and add 1 tablespoon of olive oil to the skillet. Add the minced garlic and diced onion, cooking until softened and fragrant, about 3-4 minutes.
Stir in the uncooked basmati rice and green lentils, mixing well to coat them with the garlic and onions.
Add the chicken broth, cumin, turmeric, and cinnamon. Stir to combine, then bring the mixture to a boil.
Return the seared chicken thighs to the skillet, nestling them into the rice and lentil mixture.
Lower the heat to a gentle simmer. Cover the skillet or Dutch oven with a lid and cook for 30 minutes, or until the rice and lentils are tender and the chicken is fully cooked through (internal temperature should read 165°F/74°C).
Remove the skillet from heat and let it rest for 5 minutes before uncovering.
Garnish with fresh parsley and serve with lemon wedges on the side. Enjoy your Garlic Chicken Lentils and Rice!
Nutrition Facts
Calories |
525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 989 mg | 43% | |
| Total Carbohydrate | 64.1 g | 23% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 7.8 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 108 mg | 8% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 977 mg | 21% | |
*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.
