Chicken With Mustard Lentils Food

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THE ONE-POT CHICKEN AND LENTIL DISH YOU CAN EAT ALL WEEK LONG



The One-Pot Chicken and Lentil Dish You Can Eat All Week Long image

This creamy curried chicken and lentil dish is brimming with flavor, and it's even better the next day. Make it on Sunday and eat it for lunches and dinners all week.

Provided by Joanne Lusted

Categories     Dinner

Time 40m

Yield 4

Number Of Ingredients 10

2 6-oz boneless, skinless chicken breasts, sliced into 1-oz pieces
Pinch each sea salt and fresh ground black pepper (TRY: Simply Organic Ground Black Pepper)
2 tsp extra-virgin olive oil
2 tsp curry powder (TRY: Simply Organic Curry Powder)
2 cloves garlic, minced
1½ cups dry green lentils, rinsed
1 cup low-sodium chicken broth
3 cups water
1 cup plain Greek yogurt
½ cup chopped fresh cilantro

Steps:

  • Season chicken with salt and pepper. In a large saucepan or Dutch oven, heat oil on medium-high. Add chicken and cook, turning occasionally, for 7 to 8 minutes, or until lightly browned and just cooked through. Remove to a plate. To saucepan, add curry powder and garlic and cook, stirring, for about 1 minute, or until fragrant. Add lentils to saucepan and stir to coat. Stir in broth and water; bring to a boil. Reduce heat to medium and cook, stirring occasionally, for about 15 minutes. Return chicken to pan along with any accumulated juices and continue to cook until lentils are tender and most liquid is absorbed, 10 to 15 minutes more. Divide evenly among serving bowls, season to taste with salt and pepper, and garnish each with yogurt and cilantro. (NOTE: If lentils are still not tender after cook time is complete, add ½ cup more water and continue to cook until softened.) Thought this chicken and lentils recipe was easy? Find one-skillet supper recipes here. We independently source all of the products that we feature on cleaneatingmag.com. If you buy from the links on our site, we may receive an affiliate commission, which in turn supports our work.

Nutrition Facts : Calories 389 calories

MOROCCAN-STYLE CHICKEN WITH LENTILS



Moroccan-style chicken with lentils image

Lesley Waters' rich chicken dish has vibrant North African flavours and goes fantastically with rice or couscous

Provided by Lesley Waters

Categories     Dinner, Main course, Supper

Time 2h

Yield Serves 2 adults and 2-3 children

Number Of Ingredients 14

2 tbsp olive oil
8 skinless boneless chicken thighs
2 garlic cloves , crushed
1 tbsp ground cumin
1 tbsp ground coriander seeds
1 tbsp sweet paprika
1 large onion , finely sliced
50g split red lentil
400g can chopped tomato
1 tbsp tomato ketchup
700ml chicken stock
1 cinnamon stick
200g whole dried apricot
handful mint leaves, to serve (optional)

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Rub 1 tbsp olive oil into the chicken thighs. Mix the garlic, cumin, coriander and paprika together, then rub all over the chicken thighs on both sides.
  • Heat a large flameproof casserole, add the chicken thighs and cook over a medium heat for 5 mins until golden on both sides. You might need to do this in 2 batches, depending on the size of the casserole. Set the chicken aside. Turn down the heat, add the remaining oil and fry the onion for 5 mins until softened.
  • Stir in the rest of the ingredients, apart from the mint and bring to the boil. Place the chicken thighs on top and pour in any juices. Cover and cook for 1½ hrs, until the meat is tender and the sauce thickened. Can be cooled and frozen at this stage for up to 1 month. Defrost thoroughly in the fridge, then gently warm through. Scatter with fresh mint leaves and serve with couscous or rice.

Nutrition Facts : Calories 461 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 1 grams sugar, Fiber 6 grams fiber, Protein 48 grams protein, Sodium 1.45 milligram of sodium

CHICKEN WITH MUSTARD LENTILS



Chicken with mustard lentils image

Chicken thighs and drumsticks go a long way when teamed with healthy pulses flavoured with Dijon, cream and parsley

Provided by Cassie Best

Categories     Dinner, Main course

Time 1h30m

Number Of Ingredients 11

1 tbsp vegetable oil
pack of 4 chicken thighs and 4 chicken drumsticks
1 red onion , thinly sliced
2 garlic cloves , crushed
250g puy lentils
750ml hot chicken stock
2 tbsp crème fraîche
zest and juice 1 lemon
1 tbsp Dijon mustard
small bunch parsley , chopped
green vegetables , to serve (optional)

Steps:

  • Heat the oil in a large flameproof casserole. Season the chicken pieces, then brown in the hot oil for 3 mins each side, until golden on all sides. Remove and set aside. Pour away all but 1 tbsp oil.
  • Add the onion to the pan and cook for 5 mins, then add the garlic and cook for 1 min more. Add the lentils and stock and stir well. Put the chicken on top, put the lid on and leave to simmer over a medium heat for 30 mins. Remove the lid and increase the heat. Bubble for another 20 mins until the lentils are tender, most of the stock has been absorbed, and the chicken is cooked through.
  • Stir in the crème fraîche, lemon zest and juice, mustard, parsley and seasoning. Serve with green veg, if you like.

Nutrition Facts : Calories 538 calories, Fat 24 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 49 grams protein, Sodium 1 milligram of sodium

CHICKEN AND LENTILS



Chicken and Lentils image

This recipe is an unusual dish that all the family loves and is requested by all from the smallest to the adults. Don't let the 'lentil' ingredient scare you. It is absolutely delicious and very nutritious. It is the dish most often requested in our home. The recipe directions look complicated, but are very simple.

Provided by Lorraine Friberg

Categories     Meat and Poultry Recipes     Chicken

Time 1h30m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
2 pounds bone-in chicken pieces
1 large onion, finely chopped
1 small carrot, finely chopped
2 cloves garlic, finely chopped
¾ cup dried lentils
1 (14 ounce) can chicken broth
½ teaspoon salt
1 (10 ounce) can tomato sauce
½ teaspoon dried rosemary
½ teaspoon dried basil
1 tablespoon lemon juice

Steps:

  • Heat the oil in a skillet over medium heat, and cook the chicken pieces 5 minutes on each side, or until juices run clear. Remove chicken from skillet, and set aside.
  • Place onion in the skillet, and cook 5 minutes, until tender. Mix in the carrot and garlic. Stir in the lentils and broth, and season with salt. Bring to a boil, cover, reduce heat to low, and simmer 20 minutes.
  • Return chicken to skillet. Cover, and continue cooking 20 minutes. If the mixture becomes too dry, add a little water to just moisten.
  • Stir tomato sauce into the skillet. Season with rosemary and basil. Continue cooking 10 minutes, or until lentils are tender. Stir in lemon juice, and serve warm.

Nutrition Facts : Calories 308.3 calories, Carbohydrate 18.7 g, Cholesterol 68.1 mg, Fat 13.5 g, Fiber 6.2 g, Protein 27.8 g, SaturatedFat 3.4 g, Sodium 816.5 mg, Sugar 4.8 g

MUSTARD CHICKEN



Mustard Chicken image

Chicken breasts coated with mustard and French fried onions, then baked. So simple, so 'magnifique'! You can vary the type of mustard to get different flavors. This goes great with rice or potatoes.

Provided by Juliet

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h15m

Yield 4

Number Of Ingredients 3

4 skinless, boneless chicken breasts
1 cup prepared mustard
1 (6 ounce) can French-fried onions

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place mustard in a shallow dish or bowl; place onions in a second shallow dish or bowl. Dredge chicken in mustard to coat both sides, then dredge in onions. Place coated chicken in a lightly greased 9x13 inch baking dish.
  • Bake at 375 degrees F (190 degrees C) for 50 to 60 minutes or until chicken is cooked through and juices run clear.

Nutrition Facts : Calories 441.7 calories, Carbohydrate 21.3 g, Cholesterol 68.4 mg, Fat 25 g, Fiber 2.1 g, Protein 30 g, SaturatedFat 6.5 g, Sodium 1146.1 mg, Sugar 0.5 g

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