Garlic Herb Lentil and Chicken Skillet
Savor a hearty one-pan meal that combines tender chicken and protein-packed lentils in a garlicky herb sauce. This skillet dinner comes together quickly for busy weeknights, delivering bold flavors with minimal cleanup. It’s a satisfying, balanced dish that feels both comforting and nourishing.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 tbsp olive oil
– 1 cup dried brown lentils, rinsed
– 2 cups low-sodium chicken broth
– 4 cloves garlic, minced
– 1 tsp dried thyme
– 1 tsp dried rosemary
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp fresh parsley, chopped
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb chicken pieces to the skillet in a single layer, ensuring they aren’t crowded for even browning.
3. Cook chicken for 4–5 minutes, turning once, until golden brown on all sides and no longer pink inside.
4. Remove chicken from skillet and set aside on a plate, covering loosely to keep warm.
5. In the same skillet, add 1 cup rinsed lentils, 4 cloves minced garlic, 1 tsp dried thyme, and 1 tsp dried rosemary, stirring for 1 minute until fragrant.
6. Pour in 2 cups chicken broth, scraping up any browned bits from the bottom of the skillet to incorporate flavor.
7. Bring mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes until lentils are tender but not mushy.
8. Return chicken and any accumulated juices to the skillet, stirring to combine.
9. Season with 1/2 tsp salt and 1/4 tsp black pepper, cooking uncovered for 2–3 minutes until heated through.
10. Remove from heat and stir in 2 tbsp fresh parsley just before serving.
Mouthwatering garlic and herbs infuse every bite, with lentils offering a slightly firm texture that contrasts the juicy chicken. Serve it over a bed of quinoa or with crusty bread to soak up the savory sauce, or top with a sprinkle of Parmesan for extra richness.
Lentil and Chicken Soup with Kale
Savor a hearty, one-pot meal that combines protein-packed lentils, tender chicken, and nutrient-rich kale. This comforting soup comes together quickly with minimal prep, making it perfect for busy weeknights. Its balanced flavors satisfy without weighing you down.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 cup brown lentils, rinsed
– 6 cups low-sodium chicken broth
– 1 tsp dried thyme
– 1 bay leaf
– 4 cups chopped kale, stems removed
– Salt and black pepper to taste
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add diced onion, carrots, and celery; cook for 5 minutes, stirring occasionally, until softened.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add chicken pieces and cook for 5 minutes, turning occasionally, until lightly browned on all sides.
5. Pour in rinsed lentils, 6 cups chicken broth, 1 tsp dried thyme, and 1 bay leaf.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until lentils are tender.
7. Stir in chopped kale and cook uncovered for 5 minutes until wilted and vibrant green.
8. Remove bay leaf, season with salt and black pepper, and serve immediately.
Just ladle this soup into bowls for a cozy meal—the lentils add a creamy texture while the kale provides a slight bite. For extra richness, top with a drizzle of olive oil or grated Parmesan cheese.
Lemon Garlic Lentil and Chicken Bake
You’re craving a hearty, one-pan meal that’s both comforting and bright. This lemon garlic lentil and chicken bake delivers exactly that, with minimal fuss and maximum flavor. It’s a complete dinner that comes together in one dish, making cleanup a breeze.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 1 cup dry brown lentils
– 1 yellow onion, diced
– 4 cloves garlic, minced
– 2 lemons
– 2 cups low-sodium chicken broth
– 2 tbsp olive oil
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup chopped fresh parsley
Instructions
1. Preheat your oven to 375°F.
2. Pat the 1.5 lbs boneless, skinless chicken thighs completely dry with paper towels to ensure a better sear.
3. Heat 2 tbsp olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat.
4. Season the chicken thighs evenly with 1/2 tsp salt and 1/4 tsp black pepper.
5. Place the chicken thighs in the hot skillet and sear for 3-4 minutes per side, until golden brown; remove and set aside on a plate.
6. Add the diced yellow onion to the same skillet and cook for 4-5 minutes, stirring occasionally, until softened.
7. Add the 4 cloves minced garlic and 1 tsp dried oregano; cook for 1 minute until fragrant.
8. Pour in 1 cup dry brown lentils and stir to coat with the onion mixture for 30 seconds.
9. Zest and juice the 2 lemons, adding both the zest and juice to the skillet.
10. Pour in 2 cups low-sodium chicken broth, scraping up any browned bits from the bottom of the pan for extra flavor.
11. Return the seared chicken thighs to the skillet, nestling them into the lentil mixture.
12. Bring the liquid to a simmer, then immediately transfer the uncovered skillet to the preheated 375°F oven.
13. Bake for 35-40 minutes, until the lentils are tender and the chicken reaches an internal temperature of 165°F.
14. Remove the skillet from the oven and let it rest for 5 minutes; the lentils will continue to absorb the flavorful liquid during this time.
15. Stir in the 1/4 cup chopped fresh parsley just before serving.
The baked lentils become creamy and tender, perfectly complementing the juicy, flavorful chicken. Bright lemon and aromatic garlic cut through the richness, making each bite balanced. Serve it directly from the skillet with a simple green salad or crusty bread to soak up the delicious juices.
Moroccan Spiced Lentil and Chicken Tagine
Ready for a cozy meal that packs flavor without fuss? Moroccan Spiced Lentil and Chicken Tagine delivers warmth and depth in one pot. It’s perfect for busy weeknights yet impressive enough for guests.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 1 tbsp olive oil
– 1 onion, diced
– 3 garlic cloves, minced
– 1 tbsp ground cumin
– 1 tsp ground cinnamon
– 1 tsp ground turmeric
– 1/2 tsp cayenne pepper
– 1 cup dried brown lentils
– 4 cups chicken broth
– 1 (14.5 oz) can diced tomatoes
– 1 lemon, juiced
– 1/4 cup chopped fresh cilantro
– Salt to taste
Instructions
1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Pat chicken thighs dry with paper towels and season with salt on both sides.
3. Add chicken to the pot and sear until golden brown, 4–5 minutes per side; remove and set aside.
4. Reduce heat to medium and add diced onion; cook until softened, about 5 minutes, stirring occasionally.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Add ground cumin, cinnamon, turmeric, and cayenne pepper; toast for 30 seconds to release oils.
7. Pour in chicken broth and scrape up any browned bits from the bottom of the pot.
8. Add dried brown lentils, diced tomatoes with their juices, and seared chicken thighs.
9. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes until lentils are tender and chicken is cooked through.
10. Remove chicken, shred it with two forks, and return it to the pot.
11. Stir in lemon juice and chopped cilantro; season with salt if needed.
12. Simmer uncovered for 5 minutes to let flavors meld.
Zesty lemon brightens the rich, spiced broth, while the lentils add a hearty texture that soaks up the flavors. Serve it over couscous or with crusty bread to scoop up every last bit, and garnish with extra cilantro for a fresh finish.
Lentil and Chicken Meatballs with Tomato Sauce
Get ready for a protein-packed twist on classic meatballs. Ground chicken and lentils combine for a hearty, satisfying dish that’s perfect for meal prep. A simple tomato sauce ties everything together for a comforting meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb ground chicken
– 1 cup cooked brown lentils
– 1/2 cup breadcrumbs
– 1 large egg
– 2 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 tsp dried oregano
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– 1 (28 oz) can crushed tomatoes
– 1 tbsp tomato paste
– 1/2 tsp red pepper flakes
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine ground chicken, cooked lentils, breadcrumbs, egg, salt, black pepper, oregano, minced garlic, and grated Parmesan cheese.
3. Mix the ingredients thoroughly with your hands until just combined—overmixing can make the meatballs tough.
4. Form the mixture into 1.5-inch meatballs, placing them on the prepared baking sheet.
5. Bake the meatballs for 20 minutes, or until they reach an internal temperature of 165°F and are golden brown.
6. While the meatballs bake, heat 2 tbsp olive oil in a large skillet over medium heat.
7. Add 1 tbsp tomato paste to the skillet and cook for 1 minute, stirring constantly to deepen its flavor.
8. Pour in the can of crushed tomatoes and 1/2 tsp red pepper flakes, stirring to combine.
9. Simmer the sauce for 10 minutes, stirring occasionally, until it thickens slightly.
10. Transfer the baked meatballs to the skillet, gently coating them in the tomato sauce.
11. Simmer the meatballs in the sauce for an additional 5 minutes to allow the flavors to meld.
Finally, these meatballs offer a tender, juicy texture with a savory, slightly spicy kick from the sauce. Serve them over pasta or polenta, or stuff them into a sub roll for a hearty sandwich—they’re versatile enough for any meal.
Lentil and Chicken Chili with Avocado
Everyone needs a hearty, healthy chili that comes together fast. This lentil and chicken chili with avocado delivers protein-packed comfort in under an hour. Expect bold flavors and a satisfying texture that’s perfect for busy weeknights.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 tbsp olive oil
– 1 lb boneless, skinless chicken breasts, diced
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1 (15 oz) can diced tomatoes
– 4 cups low-sodium chicken broth
– 1 cup dried brown lentils, rinsed
– 1 (15 oz) can black beans, drained and rinsed
– 1 avocado, diced
– 1/4 cup fresh cilantro, chopped
– Salt to taste
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb diced chicken breasts and cook until no longer pink, 5–7 minutes, stirring occasionally.
3. Transfer cooked chicken to a plate and set aside.
4. In the same pot, add diced onion and cook until softened, about 4 minutes.
5. Add minced garlic and cook for 30 seconds until fragrant.
6. Stir in chili powder, cumin, and smoked paprika, toasting for 30 seconds to bloom the spices.
7. Pour in diced tomatoes with their juices and scrape up any browned bits from the bottom of the pot.
8. Add chicken broth and rinsed lentils, then bring to a boil.
9. Reduce heat to low, cover, and simmer for 20 minutes until lentils are tender but not mushy.
10. Stir in cooked chicken, black beans, and salt, then simmer uncovered for 5 minutes to heat through.
11. Remove from heat and let rest for 5 minutes to allow flavors to meld.
12. Ladle chili into bowls and top with diced avocado and chopped cilantro.
The creamy avocado adds a cool contrast to the smoky, spiced chili, while the lentils and beans create a thick, hearty texture. Try serving it over baked sweet potatoes or with a side of cornbread for a complete meal.
Lentil and Chicken Shepherd’s Pie
Mashed potatoes and savory lentils create a hearty twist on the classic shepherd’s pie. This version adds lean chicken for extra protein, making it a satisfying one-dish meal perfect for chilly evenings. It’s straightforward to assemble and bakes into a comforting family dinner.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– 1 tbsp olive oil
– 1 lb ground chicken
– 1 medium onion, diced
– 2 carrots, diced
– 2 cloves garlic, minced
– 1 cup brown lentils, rinsed
– 2 cups chicken broth
– 1 tbsp tomato paste
– 1 tsp dried thyme
– 1 tsp salt
– 1/2 tsp black pepper
– 2 lbs russet potatoes, peeled and cubed
– 4 tbsp unsalted butter
– 1/2 cup milk
– 1/2 cup shredded cheddar cheese
Instructions
1. Preheat oven to 400°F.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add ground chicken and cook for 5-7 minutes, breaking it up with a spoon until no longer pink.
4. Add onion and carrots, cooking for 5 minutes until softened.
5. Stir in garlic and cook for 1 minute until fragrant.
6. Add lentils, chicken broth, tomato paste, thyme, salt, and pepper, stirring to combine.
7. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until lentils are tender and liquid is absorbed.
8. While lentils cook, place potatoes in a pot, cover with water, and bring to a boil.
9. Cook potatoes for 15-20 minutes until fork-tender, then drain.
10. Mash potatoes with butter and milk until smooth, seasoning with a pinch of salt.
11. Spread lentil mixture evenly in a 9×13-inch baking dish.
12. Top with mashed potatoes, spreading to cover completely.
13. Sprinkle cheddar cheese evenly over the potatoes.
14. Bake for 20-25 minutes until cheese is melted and edges are bubbly.
15. Let cool for 5 minutes before serving.
Savory and rich, this pie offers a creamy potato topping with a hearty lentil and chicken base. The cheese forms a golden crust that adds a delightful crunch. Serve it with a simple green salad to balance the meal, or enjoy leftovers reheated the next day for an easy lunch.
Lentil and Chicken Stir-Fry with Vegetables
Versatile and packed with protein, this lentil and chicken stir-fry comes together quickly for a satisfying weeknight meal. It’s a hearty, one-pan dish that balances lean chicken with fiber-rich lentils and crisp vegetables. You’ll have dinner on the table in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts
– 1 cup dry brown lentils
– 2 cups low-sodium chicken broth
– 2 tbsp olive oil
– 1 medium yellow onion
– 2 cloves garlic
– 1 red bell pepper
– 1 cup broccoli florets
– 2 tbsp soy sauce
– 1 tsp ground cumin
– ½ tsp black pepper
Instructions
1. Rinse 1 cup dry brown lentils under cold water in a fine-mesh strainer.
2. Combine lentils and 2 cups low-sodium chicken broth in a medium saucepan.
3. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until lentils are tender but not mushy.
4. While lentils cook, cut 1 lb boneless, skinless chicken breasts into ½-inch cubes.
5. Dice 1 medium yellow onion, mince 2 cloves garlic, and slice 1 red bell pepper into thin strips.
6. Heat 2 tbsp olive oil in a large skillet or wok over medium-high heat until shimmering.
7. Add chicken cubes and cook for 5–6 minutes, stirring occasionally, until browned and cooked through to 165°F internally.
8. Remove chicken from skillet and set aside on a plate.
9. In the same skillet, add diced onion and cook for 3 minutes until translucent.
10. Add minced garlic and cook for 30 seconds until fragrant.
11. Add sliced red bell pepper and 1 cup broccoli florets, cooking for 4 minutes until vegetables are crisp-tender.
12. Drain any excess liquid from the cooked lentils and add them to the skillet.
13. Return cooked chicken to the skillet.
14. Stir in 2 tbsp soy sauce, 1 tsp ground cumin, and ½ tsp black pepper.
15. Cook everything together for 2–3 minutes, stirring constantly, until heated through and well combined.
Savory and satisfying, this stir-fry offers a tender bite from the chicken and a hearty texture from the lentils. The vegetables add a crisp contrast, while the cumin and soy sauce create a warm, umami-rich flavor. Serve it over rice or quinoa, or wrap it in a tortilla for a quick lunch.
Lentil and Chicken Burgers with Tzatziki
Kick off your weeknight dinner with these protein-packed lentil and chicken burgers. They’re a flavorful, budget-friendly twist on the classic burger, ready in under 30 minutes. The creamy tzatziki adds a cool, refreshing finish that ties everything together.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 cup cooked brown lentils
– 1 lb ground chicken
– 1/2 cup panko breadcrumbs
– 1 large egg
– 1/4 cup finely chopped red onion
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 tbsp olive oil
– 4 burger buns
– 1 cup plain Greek yogurt
– 1/2 cup grated cucumber, squeezed dry
– 1 tbsp lemon juice
– 1 tbsp chopped fresh dill
– 1/4 tsp salt
Instructions
1. In a large bowl, combine 1 cup cooked brown lentils, 1 lb ground chicken, 1/2 cup panko breadcrumbs, 1 large egg, 1/4 cup finely chopped red onion, 2 cloves minced garlic, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Mix the ingredients with your hands until just combined; overmixing can make the burgers tough.
3. Divide the mixture into 4 equal portions and shape each into a 3/4-inch thick patty.
4. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Place the patties in the skillet and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F on an instant-read thermometer.
6. While the burgers cook, make the tzatziki by stirring together 1 cup plain Greek yogurt, 1/2 cup grated squeezed cucumber, 1 tbsp lemon juice, 1 tbsp chopped fresh dill, and 1/4 tsp salt in a small bowl.
7. Toast 4 burger buns in the skillet or a toaster until lightly golden, about 1-2 minutes.
8. Assemble the burgers by placing each patty on a bun and topping generously with tzatziki.
9. Serve immediately. For a crispier exterior, refrigerate the shaped patties for 15 minutes before cooking.
What makes these burgers stand out is their moist, tender texture from the lentils and chicken, balanced by a smoky, savory flavor. The tzatziki adds a tangy creaminess that cuts through the richness. Try serving them in lettuce wraps for a low-carb option or with a side of sweet potato fries.
Lentil and Chicken Stuffed Zucchini Boats
Kick off your weeknight dinner with a protein-packed, veggie-forward dish that’s as satisfying as it is simple. These boats combine tender lentils and savory chicken in a hollowed zucchini vessel, baked until golden. It’s a complete meal in one neat package, ready in under an hour.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 4 medium zucchini
– 1 tablespoon olive oil
– 1 pound ground chicken
– 1 cup cooked brown lentils
– 1/2 cup diced yellow onion
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
Instructions
1. Preheat oven to 400°F.
2. Halve zucchini lengthwise and scoop out seeds with a spoon to create boats.
3. Brush zucchini boats with olive oil and place on a baking sheet.
4. Bake zucchini for 10 minutes to soften.
5. Heat a skillet over medium-high heat and add ground chicken.
6. Cook chicken for 5 minutes, breaking it into crumbles with a spatula.
7. Add diced onion and minced garlic to the skillet.
8. Sauté for 3 minutes until onion is translucent.
9. Stir in cooked lentils, oregano, salt, and black pepper.
10. Cook mixture for 2 minutes to blend flavors.
11. Remove zucchini from oven and fill each boat evenly with lentil-chicken mixture.
12. Top filled boats with mozzarella and Parmesan cheeses.
13. Return baking sheet to oven and bake for 15 minutes.
14. Broil on high for 2-3 minutes until cheese is bubbly and golden brown.
15. Let rest for 5 minutes before serving.
Mild zucchini softens into a tender base that contrasts with the hearty, spiced filling. The melted cheeses create a crispy, savory crust—serve these boats with a side salad for a balanced meal or top with fresh herbs like basil for a bright finish.
Lentil and Chicken Risotto with Parmesan
Bold flavors meet comfort food in this hearty one-pot meal. Lentils add earthy depth to creamy risotto, while chicken and Parmesan bring richness. It’s a satisfying dinner that comes together with minimal fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 tbsp olive oil
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 1/2 cup dry white wine
– 4 cups low-sodium chicken broth, warmed
– 1 cup brown lentils, rinsed
– 1 cup grated Parmesan cheese
– 2 tbsp unsalted butter
– Salt and black pepper to taste
Instructions
1. Heat 1 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering.
2. Add 1 lb chicken pieces, season with salt and pepper, and cook for 5–7 minutes until browned on all sides. Remove chicken and set aside.
3. Reduce heat to medium, add diced onion to the pot, and cook for 4–5 minutes until softened and translucent.
4. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
5. Add 1 cup Arborio rice and toast for 2 minutes, stirring constantly, until grains are lightly golden.
6. Pour in 1/2 cup white wine and cook for 2–3 minutes until liquid is mostly absorbed.
7. Stir in 1 cup rinsed lentils and 1 cup warm chicken broth. Bring to a simmer, then reduce heat to maintain a gentle bubble.
8. Continue adding warm chicken broth 1 cup at a time, stirring frequently and allowing each addition to be mostly absorbed before adding the next. This process should take about 25–30 minutes total.
9. Return cooked chicken to the pot after adding the third cup of broth.
10. Cook until rice is al dente and lentils are tender but not mushy, about 5 more minutes after the last broth addition.
11. Remove from heat and stir in 1 cup grated Parmesan and 2 tbsp butter until melted and creamy.
12. Season with salt and pepper as needed. Let rest for 5 minutes before serving.
This risotto has a wonderfully creamy texture with a pleasant bite from the lentils. The Parmesan adds a salty, nutty flavor that complements the savory chicken. Try topping it with extra Parmesan and a drizzle of olive oil for a restaurant-style finish.
Lentil and Chicken Enchiladas with Salsa Verde
Just when you need a hearty, protein-packed meal that comes together without fuss, these lentil and chicken enchiladas deliver. Juicy shredded chicken and earthy lentils get wrapped in tortillas, smothered in tangy salsa verde and melted cheese, then baked until bubbly—perfect for a cozy family dinner or meal prep.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 pound boneless, skinless chicken breasts
– 1 cup cooked brown lentils
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1/2 teaspoon salt
– 12 corn tortillas
– 2 cups salsa verde
– 2 cups shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
Instructions
1. Preheat oven to 375°F.
2. Heat olive oil in a large skillet over medium heat.
3. Add diced onion and cook for 5 minutes, stirring occasionally, until softened.
4. Add minced garlic and cook for 1 minute until fragrant.
5. Place chicken breasts in the skillet and cook for 6-8 minutes per side until internal temperature reaches 165°F.
6. Remove chicken from skillet, let rest for 5 minutes, then shred with two forks.
7. Return shredded chicken to skillet with onions and garlic.
8. Add cooked lentils, cumin, chili powder, and salt to the skillet.
9. Stir mixture over medium heat for 2 minutes until well combined and heated through.
10. Warm corn tortillas in a dry skillet for 30 seconds per side to make them pliable.
11. Spoon 1/4 cup of the chicken-lentil mixture onto each tortilla.
12. Roll tortillas tightly and place seam-side down in a 9×13-inch baking dish.
13. Pour salsa verde evenly over the rolled enchiladas.
14. Sprinkle shredded Monterey Jack cheese over the top.
15. Cover baking dish with aluminum foil and bake for 20 minutes.
16. Remove foil and bake for an additional 10-15 minutes until cheese is melted and bubbly.
17. Remove from oven and let rest for 5 minutes before serving.
18. Garnish with chopped fresh cilantro.
Now the enchiladas emerge from the oven with a golden, bubbly cheese crust that gives way to tender tortillas wrapped around the savory chicken-lentil filling. The salsa verde adds a bright, tangy contrast that cuts through the richness, while the fresh cilantro provides a herbal finish. For a creative twist, serve with a dollop of Mexican crema or sliced avocado on the side to add creaminess.
Lentil and Chicken Paella with Saffron
Just when you thought paella couldn’t get heartier, this version adds protein-packed lentils and tender chicken. It’s a one-pan wonder that brings Spanish warmth to your weeknight table, with saffron delivering its signature golden hue and subtle aroma.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tbsp olive oil
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 medium yellow onion, diced
– 1 red bell pepper, diced
– 3 cloves garlic, minced
– 1 cup short-grain rice
– 1 cup brown lentils, rinsed
– 1 tsp smoked paprika
– 1/4 tsp saffron threads
– 4 cups chicken broth
– 1 cup frozen peas
– 1/2 cup chopped fresh parsley
– Salt to taste
Instructions
1. Heat 2 tbsp olive oil in a large, wide pan or paella pan over medium-high heat until shimmering.
2. Add 1 lb chicken pieces and cook for 5–7 minutes, turning occasionally, until browned on all sides. Remove chicken and set aside.
3. In the same pan, add diced onion and red bell pepper. Sauté for 4–5 minutes until softened.
4. Stir in 3 cloves minced garlic and cook for 30 seconds until fragrant.
5. Add 1 cup rice, 1 cup lentils, 1 tsp smoked paprika, and 1/4 tsp saffron threads. Toast for 2 minutes, stirring constantly.
6. Pour in 4 cups chicken broth and bring to a boil over high heat.
7. Reduce heat to low, cover pan, and simmer for 25 minutes without stirring.
8. Return chicken to pan, nestling pieces into the rice mixture. Cover and cook for 10 more minutes.
9. Stir in 1 cup frozen peas and cook uncovered for 3–4 minutes until peas are heated through.
10. Remove from heat and fold in 1/2 cup chopped parsley. Season with salt as needed.
Here’s the payoff: each bite offers a satisfying mix of fluffy rice, tender lentils, and juicy chicken, all infused with saffron’s earthy notes. Serve it straight from the pan for a rustic presentation, or garnish with lemon wedges to brighten the rich flavors.
Lentil and Chicken Lettuce Wraps with Peanut Sauce
A quick, protein-packed meal that’s perfect for busy weeknights. These lettuce wraps combine savory lentils, tender chicken, and a creamy peanut sauce for a satisfying crunch. You can have them ready in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb ground chicken
– 1 cup cooked brown lentils
– 1 tbsp olive oil
– 1/2 cup diced red onion
– 2 cloves garlic, minced
– 1/4 cup low-sodium soy sauce
– 1/4 cup creamy peanut butter
– 2 tbsp rice vinegar
– 1 tbsp honey
– 1/4 tsp red pepper flakes
– 8 large butter lettuce leaves
– 1/4 cup chopped cilantro
– 1/4 cup chopped peanuts
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add ground chicken to the skillet, breaking it apart with a spatula.
3. Cook chicken for 5-7 minutes, stirring occasionally, until no pink remains.
4. Add diced red onion and minced garlic to the skillet.
5. Sauté for 3-4 minutes until onion is translucent and fragrant.
6. Stir in cooked brown lentils and cook for 2 minutes to heat through.
7. In a small bowl, whisk together low-sodium soy sauce, creamy peanut butter, rice vinegar, honey, and red pepper flakes until smooth.
8. Pour peanut sauce into the skillet with the chicken and lentil mixture.
9. Stir continuously for 1-2 minutes until everything is evenly coated and sauce is warmed.
10. Remove skillet from heat and let mixture cool slightly for 2 minutes.
11. Rinse butter lettuce leaves under cold water and pat dry with paper towels.
12. Spoon chicken and lentil mixture evenly into each lettuce leaf.
13. Top each wrap with chopped cilantro and chopped peanuts.
14. Serve immediately while lettuce is crisp.
The wraps offer a satisfying contrast between the warm, savory filling and the cool, crisp lettuce. The peanut sauce adds a rich, slightly sweet depth that balances the earthy lentils. Try serving them with extra lime wedges or a side of quick-pickled vegetables for added brightness.
Summary
Kickstart your healthy eating with these 20 delicious lentil and chicken recipes! They’re perfect for busy weeknights and packed with flavor and nutrition. We’d love to hear which one becomes your new favorite—please leave a comment below and share this roundup on Pinterest to help other home cooks discover these tasty meals!
