Lentils with Chicken Ww
Transform your weeknight dinner routine with this hearty and wholesome Lentils with Chicken recipe, a flavorful dish that's both satisfying and nutritious. Featuring tender, seared chicken breast and protein-packed lentils, this one-pot meal is simmered with aromatic spices like cumin, paprika, and thyme for a comforting blend of earthy flavors. An aromatic base of onions, garlic, carrots, and celery adds depth, while canned diced tomatoes and low-sodium chicken broth create a rich, savory broth. Ready in under an hour, this easy recipe is perfect for feeding a family or meal prepping for the week. Garnish with fresh parsley for a burst of color and freshness. Ideal for healthy-eating or Weight Watchers enthusiasts, this recipe shines as a versatile, low-fat, and high-protein option.
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Recipe Information
Ingredients
- 2 pieces Chicken breast, boneless and skinless
- 1 cup Dry lentils (green or brown)
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1 medium Carrot, diced
- 1 stalk Celery stalk, diced
- 1 14-ounce can Diced tomatoes, canned
- 4 cups Chicken broth, low sodium
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Rinse the lentils thoroughly under cold water and set them aside.
Season the chicken breasts with a pinch of salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chicken breasts and sear them for 3-4 minutes per side until golden brown. Remove from the pot and set aside.
In the same pot, heat the remaining 1 tablespoon of olive oil. Add the onion, garlic, carrot, and celery. Sauté for 5-7 minutes until the vegetables have softened.
Stir in the ground cumin, paprika, and dried thyme, cooking for an additional minute to toast the spices.
Add the rinsed lentils, diced tomatoes (with their juices), and chicken broth to the pot. Stir to combine.
Return the seared chicken breasts to the pot, nestling them into the lentil mixture. Bring the mixture to a gentle boil over medium-high heat.
Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 30-35 minutes. Stir occasionally and check to ensure the lentils are tender and the chicken is cooked through (internal temperature of 165°F or 75°C).
Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot and stir to combine.
Taste the dish and adjust the seasoning with additional salt and black pepper if needed.
Serve the lentils with chicken warm, garnished with fresh chopped parsley if desired.
Nutrition Facts
Calories |
1770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3897 mg | 169% | |
| Total Carbohydrate | 168.5 g | 61% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 23.0 g | ||
| Protein | 170.7 g | 341% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 441 mg | 34% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 4081 mg | 87% | |
*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.
