Spicy Lentil and Chicken Stew
Spicy Lentil and Chicken Stew Recipe
Summary: This hearty stew combines the protein-packed power of chicken with the fiber-rich goodness of lentils, all wrapped up in a spicy blanket of flavors.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 cup brown or green lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– Salt and pepper to taste
– 4 cups vegetable broth
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add chicken; cook until browned, about 5-7 minutes.
3. Add onions, garlic, bell pepper, cumin, smoked paprika, and cayenne pepper; cook until vegetables are tender, about 10 minutes.
4. Add lentils, diced tomatoes, salt, and pepper; stir to combine.
5. Pour in vegetable broth; bring to a boil.
6. Reduce heat; simmer, covered, for 30-40 minutes or until lentils are tender.
Cooking Time: 45-50 minutes
Creamy Coconut Lentil and Chicken Curry
This flavorful curry combines the warmth of Indian spices with the comfort of creamy coconut milk, lentils, and chicken.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 cup brown or green lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large saucepan over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from pan.
3. Add onions and garlic; cook until softened, about 5 minutes.
4. Stir in cumin, curry powder, turmeric, and cayenne (if using); cook for 1 minute.
5. Add lentils, diced tomatoes, coconut milk, salt, and pepper. Bring to a simmer.
6. Return chicken to pan; reduce heat to low. Simmer, covered, for 20-25 minutes or until lentils are tender.
7. Taste and adjust seasoning as needed.
8. Garnish with cilantro leaves. Serve hot over rice or with naan bread.
Cooking Time: 25-30 minutes
Lentil and Chicken Stuffed Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines the savory flavors of lentils and chicken with sweet bell peppers.
Ingredients:
– 4 large bell peppers (any color)
– 1 cup cooked lentils
– 1 pound boneless, skinless chicken breast, cut into small pieces
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large skillet, heat the olive oil over medium-high. Add chicken, onion, and garlic; cook until chicken is browned and vegetables are tender.
4. Stir in cooked lentils and shredded cheese; season with salt and pepper to taste.
5. Stuff each bell pepper with the chicken-lentil mixture and place them in a baking dish.
6. Bake for 25-30 minutes or until peppers are tender.
Cooking Time: 25-30 minutes
Garlic Herb Lentil and Chicken Skillet
A hearty and flavorful one-pot meal perfect for a weeknight dinner or lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 cup brown or green lentils, rinsed and drained
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 1/4 cup chicken broth
– 1/4 cup water
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from the skillet and set aside.
3. Add the minced garlic to the skillet and cook for 1 minute, until fragrant.
4. Add the lentils, thyme, paprika, salt, and pepper. Cook for 1-2 minutes, stirring constantly.
5. Pour in the chicken broth and water. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the lentils are tender.
6. Return the chicken to the skillet and stir to combine. Simmer for an additional 5-7 minutes, or until the chicken is cooked through.
7. Taste and adjust seasoning as needed. Garnish with chopped parsley or cilantro, if desired.
Cooking Time: 30-35 minutes
Lentil and Chicken Soup with Kale
This comforting soup is a perfect blend of tender chicken, flavorful lentils, and nutritious kale. Perfect for a chilly evening or a quick lunch.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 1 cup dried green or brown lentils, rinsed and drained
– 4 cups low-sodium chicken broth
– 2 medium carrots, chopped
– 2 stalks celery, chopped
– 2 cloves garlic, minced
– 1 bunch kale, stems removed and discarded, leaves coarsely chopped
– Salt and pepper to taste
– Optional: 1 teaspoon dried thyme
Instructions:
1. In a large pot, sauté chicken, carrots, celery, and garlic until the chicken is cooked through.
2. Add lentils, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes or until lentils are tender.
3. Stir in chopped kale and cook until wilted, about 5 minutes.
4. Season with thyme, if desired.
5. Serve hot, garnished with additional kale leaves, if desired.
Cooking Time: 45-50 minutes
Lemon Garlic Lentil and Chicken Bake
A flavorful and nutritious one-pot dish that combines the tender chicken, creamy lentils, and a burst of citrus flavor.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 cup brown or green lentils, rinsed and drained
– 2 cloves garlic, minced
– 2 tbsp freshly squeezed lemon juice
– 1 tsp olive oil
– Salt and pepper, to taste
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large Dutch oven or baking dish, heat the olive oil over medium-high heat.
3. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove from pot.
4. Add the garlic and cook for an additional minute, stirring constantly to prevent burning.
5. Stir in the lentils, lemon juice, salt, and pepper. Cook for 2-3 minutes or until the lentils start to soften.
6. Add the chicken back into the pot, cover with a lid, and bake for 30-40 minutes or until the chicken is cooked through and the lentils are tender.
7. Garnish with chopped parsley before serving.
Cooking Time: 45-50 minutes
Moroccan Spiced Lentil and Chicken Tagine
Moroccan Spiced Lentil and Chicken Tagine Recipe
This classic Moroccan dish is a flavorful and aromatic stew made with chicken, lentils, and a blend of spices. Perfect for a cozy night in or a special occasion.
Ingredients:
– 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
– 1 cup brown lentils, rinsed and drained
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground turmeric
– Salt and pepper to taste
– 2 tablespoons olive oil
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add the onions, garlic, ginger, cumin, smoked paprika, cinnamon, turmeric, salt, and pepper to the pot. Cook, stirring occasionally, until the onions are softened, about 8-10 minutes.
4. Add the lentils, chicken broth, and diced tomatoes to the pot. Stir to combine.
5. Return the chicken to the pot, cover, and bring to a boil.
6. Reduce heat to low and simmer, covered, for 30-40 minutes or until the lentils are tender.
Cooking Time: 45-50 minutes
Serve hot, garnished with chopped parsley if desired. Enjoy!
Lentil and Chicken Meatballs with Tomato Sauce
Lentil and Chicken Meatballs with Tomato Sauce Recipe
This recipe combines the nutritional benefits of lentils with the flavor of chicken and a rich tomato sauce, creating a deliciously unique meatball dish. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 cup cooked lentils
– 1 pound ground chicken
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 egg
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 can (28 oz) crushed tomatoes
– 1 onion, finely chopped
– 3 garlic cloves, minced
– 1 teaspoon dried basil
– 1/2 teaspoon dried oregano
Instructions:
1. Preheat oven to 400°F.
2. In a large bowl, combine cooked lentils, ground chicken, breadcrumbs, Parmesan cheese, egg, and olive oil. Mix well with your hands until just combined.
3. Form into meatballs (about 20-25).
4. Place the meatballs on a baking sheet lined with parchment paper.
5. Bake for 18-20 minutes or until cooked through.
6. While the meatballs are cooking, heat crushed tomatoes, onion, garlic, basil, and oregano in a saucepan over medium-low heat.
7. Serve the meatballs with tomato sauce spooned on top.
Cooking Time: 25-30 minutes
Lentil and Chicken Chili with Avocado
A hearty and flavorful chili that combines the nutrients of lentils, chicken, and avocado for a satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 cup dried green or brown lentils, rinsed and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon cumin
– 1 teaspoon chili powder
– Salt and pepper, to taste
– 1/4 cup water or chicken broth
– 1 ripe avocado, diced
– Fresh cilantro, chopped (optional)
Instructions:
1. Cook the lentils according to package instructions. Drain and set aside.
2. In a large pot or Dutch oven, cook the chicken over medium-high heat until browned, about 5-7 minutes.
3. Add the onion, garlic, and bell pepper to the pot. Cook until the vegetables are tender, about 5 minutes.
4. Stir in the cumin, chili powder, salt, and pepper.
5. Add the cooked lentils, diced tomatoes, and water or broth to the pot. Bring to a simmer.
6. Reduce heat to low and let cook for 20-25 minutes or until the flavors have melded together.
7. Serve hot, topped with diced avocado and chopped cilantro (if desired).
Cooking Time: 40-45 minutes
Lentil and Chicken Shepherd’s Pie
Lentil and Chicken Shepherd’s Pie: A Hearty Twist on a Classic Recipe!
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 1 cup dried green or brown lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup frozen mixed vegetables (peas, carrots, corn)
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 cups all-purpose flour
– 1 cup chicken broth
– 2 tablespoons butter
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high. Add chicken, onion, garlic, and thyme; cook until chicken is browned and cooked through.
3. Add lentils, mixed vegetables, paprika, salt, and pepper to the skillet; stir to combine.
4. Gradually add flour, whisking continuously; then add chicken broth, stirring until mixture thickens.
5. Transfer the filling to a 9×13-inch baking dish.
6. Roll out puff pastry or biscuit dough to fit the top of the dish; place on top and crimp edges.
7. Dot the top with butter and bake for 35-40 minutes, or until golden brown.
Cooking Time: 45-50 minutes
Curried Lentil and Chicken Salad
This flavorful salad combines the warmth of curry spices with the protein-packed punch of chicken and lentils, all wrapped up in a fresh and zesty dressing. Perfect for a quick lunch or dinner!
Ingredients:
– 1 cup cooked lentils
– 1 pound boneless, skinless chicken breast, cooked and diced
– 2 tablespoons curry powder
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup plain Greek yogurt
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine the cooked lentils, chicken, curry powder, olive oil, onion, and garlic.
2. In a small bowl, whisk together the yogurt and lemon juice until smooth.
3. Pour the yogurt mixture over the lentil-chicken mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 10-15 minutes (excluding chilling time)
Lentil and Chicken Stir-Fry with Vegetables
A flavorful and nutritious stir-fry recipe that combines the goodness of lentils, chicken, and mixed vegetables.
Ingredients:
– 1 cup cooked lentils
– 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 bell pepper, sliced
– 1 carrot, peeled and grated
– 1 cup broccoli florets
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes.
3. Remove chicken from the pan and set aside.
4. Add onion, garlic, bell pepper, carrot, and broccoli to the pan. Cook for 4-5 minutes, stirring frequently.
5. Stir in cooked lentils, soy sauce, salt, and pepper. Combine well.
6. Return chicken to the pan and stir-fry until everything is coated with the lentil mixture.
7. Serve hot, garnished with chopped green onions if desired.
Cooking Time: 20-25 minutes
Lentil and Chicken Tacos with Lime Crema
Elevate your taco game with this flavorful and nutritious recipe, combining tender chicken, hearty lentils, and a tangy lime crema.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into small pieces
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water
– 1 tablespoon olive oil
– 1 onion, diced
– 1 red bell pepper, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– Lime crema (recipe below)
– Taco shells, for serving
Instructions:
1. In a medium saucepan, combine lentils and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until tender.
2. In a large skillet, heat olive oil over medium-high. Add chicken and cook until browned, about 5-7 minutes.
3. Add onion, bell pepper, garlic, cumin, paprika, salt, and pepper to the skillet. Cook until vegetables are tender, about 5 minutes.
4. Serve chicken mixture on taco shells with lime crema and your favorite toppings.
Lime Crema:
– 1 cup sour cream
– Juice of 1 lime (about 2 tablespoons)
– 1/4 teaspoon salt
Mix all ingredients together until smooth. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 35-40 minutes, including lentil cooking time.
Lentil and Chicken Casserole with Cheese
A hearty and flavorful casserole that combines the comfort of chicken, lentils, and cheese.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups chicken broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup frozen peas and carrots
– 1 tsp dried thyme
– 1/2 tsp paprika
– Salt and pepper, to taste
– 1 cup shredded cheddar cheese
– 1/4 cup milk
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the chicken, onion, garlic, thyme, paprika, salt, and pepper until the chicken is cooked through.
3. Add the lentils, chicken broth, peas and carrots to the skillet and bring to a boil. Reduce heat and simmer for 20-25 minutes or until the lentils are tender.
4. In a separate bowl, combine the shredded cheese and milk. Stir until smooth.
5. In a 9×13 inch baking dish, arrange half of the cooked lentil mixture. Top with half of the cheese mixture. Repeat layers.
6. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 45-50 minutes
Lentil and Chicken Burgers with Tzatziki
Elevate your burger game with these flavorful and nutritious lentil and chicken patties, served with a refreshing Greek-inspired tzatziki sauce.
Ingredients:
– 1 cup cooked lentils
– 1 pound boneless, skinless chicken breast, finely chopped
– 1/4 cup breadcrumbs
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Tzatziki ingredients:
+ 1 cup Greek yogurt
+ 1/2 cup diced cucumber
+ 1/4 cup chopped fresh parsley
+ 1 tablespoon lemon juice
+ Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, combine lentils, chicken, breadcrumbs, garlic, salt, and pepper. Mix well.
3. Form into 4-6 patties, depending on desired size.
4. Brush with olive oil and cook for 5-7 minutes per side, or until cooked through.
5. Meanwhile, prepare tzatziki by combining yogurt, cucumber, parsley, lemon juice, salt, and pepper in a bowl.
6. Assemble burgers with your favorite toppings and serve with tzatziki sauce.
Cooking Time: 15-20 minutes
Lentil and Chicken Stuffed Zucchini Boats
A flavorful twist on traditional stuffed zucchinis, this recipe combines the savory flavors of chicken, lentils, and Mediterranean spices with the natural sweetness of zucchini.
Ingredients:
– 4 medium zucchinis
– 1 lb boneless, skinless chicken breast, cooked and diced
– 1 cup cooked lentils
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a shell.
3. In a bowl, combine chicken, lentils, feta cheese, parsley, garlic, oregano, salt, and pepper.
4. Stuff each zucchini boat with the chicken-lentil mixture, dividing it evenly among the four boats.
5. Drizzle the tops with olive oil and bake for 25-30 minutes or until the zucchinis are tender.
Cooking Time: 25-30 minutes
Lentil and Chicken Risotto with Parmesan
A hearty and flavorful Italian-inspired dish that combines the comfort of risotto with the nourishment of lentils and chicken.
Ingredients:
– 1 cup Arborio rice
– 2 cups vegetable broth, warmed
– 1 cup cooked lentils
– 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– 1/2 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until translucent.
2. Add the garlic and cook for an additional minute.
3. Add the chicken and cook until browned, about 5-7 minutes.
4. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
5. Add the warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
6. Stir in the cooked lentils, Parmesan cheese, salt, and pepper.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Lentil and Chicken Enchiladas with Salsa Verde
A flavorful twist on traditional enchiladas, this recipe combines tender chicken and lentils with a rich tomato-based sauce and a tangy kick of salsa verde.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into small pieces
– 1 cup cooked lentils
– 1/2 cup enchilada sauce
– 6-8 corn tortillas
– 1/4 cup shredded Monterey Jack cheese (optional)
– Salsa Verde (recipe below)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook the chicken until browned and cooked through. Add lentils, enchilada sauce, and cumin. Stir to combine.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble the enchiladas by spooning the chicken-lentil mixture onto a tortilla, rolling up tightly, and placing seam-side down in a baking dish. Repeat with remaining ingredients.
5. Top with cheese (if using) and bake for 15-20 minutes or until hot and bubbly.
6. Serve with Salsa Verde and your favorite sides.
Salsa Verde:
– 1 cup chopped fresh parsley
– 1/2 cup chopped fresh oregano
– 1 jalapeño pepper, seeded and finely chopped
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lime juice
– Salt to taste
Combine all ingredients in a bowl. Stir to combine. Refrigerate for at least 30 minutes before serving.
Cooking Time: 20-25 minutes
Lentil and Chicken Paella with Saffron
A classic Spanish dish gets a flavorful twist with the addition of lentils and saffron, creating a hearty and aromatic paella.
Ingredients:
– 1 cup uncooked white rice
– 2 cups chicken broth
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1/2 cup cooked lentils
– 2 cloves garlic, minced
– 1/4 teaspoon saffron threads, soaked in 2 tablespoons hot water
– 1/4 teaspoon smoked paprika
– Salt and pepper, to taste
– 1 tablespoon olive oil
Instructions:
1. Heat the olive oil in a large paella pan or skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5-7 minutes. Remove from pan and set aside.
3. Add the garlic and cook for 1 minute, until fragrant.
4. Add the rice and stir to coat with oil and mix with garlic.
5. Add the broth, lentils, saffron, smoked paprika, salt, and pepper. Stir well.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes or until liquid is absorbed and rice is tender.
7. Return the chicken to the pan and cook for an additional 5 minutes.
8. Serve hot, garnished with lemon wedges if desired.
Cooking Time: 35-40 minutes
Lentil and Chicken Lettuce Wraps with Peanut Sauce
Elevate your wrap game with these flavorful and nutritious Lentil and Chicken Lettuce Wraps, topped with a creamy Peanut Sauce.
Ingredients:
– 1 cup cooked lentils
– 1 pound boneless, skinless chicken breast, cooked and diced
– 4 large lettuce leaves
– 2 tablespoons peanut butter
– 2 tablespoons soy sauce
– 2 tablespoons honey
– 1 tablespoon rice vinegar
– 1/4 teaspoon red pepper flakes (optional)
– Salt and pepper to taste
– Sesame seeds for garnish (optional)
Instructions:
1. In a blender, combine peanut butter, soy sauce, honey, rice vinegar, and red pepper flakes (if using). Blend until smooth.
2. In a large bowl, mix cooked lentils and diced chicken breast.
3. Lay lettuce leaves flat and divide the lentil-chicken mixture among them.
4. Drizzle Peanut Sauce over the filling and sprinkle with salt and pepper to taste.
5. Garnish with sesame seeds (if using).
6. Serve immediately and enjoy!
Cooking Time: 15 minutes
Summary
Discover the flavorful combination of lentils and chicken with these 20 delicious recipes. From hearty stews to vibrant salads, there’s something for every taste bud. Try Spicy Lentil and Chicken Stew, Creamy Coconut Lentil and Chicken Curry, or Lentil and Chicken Stuffed Peppers. For a quick and easy meal, opt for Garlic Herb Lentil and Chicken Skillet or Lentil and Chicken Soup with Kale. Or, get creative with Lentil and Chicken Burgers with Tzatziki or Lentil and Chicken Paella with Saffron. These healthy recipes are sure to become family favorites!
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