Lentils With Chicken Ww Food

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

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.

CHICKEN AND LENTIL SOUP

Steps:

• In a large pot combine lentils, chicken, water and chicken bullion.
• Bring to a boil, covered over medium-low heat until chicken is cooked, about 20 minutes.
• Remove the chicken and shred, return to the pot
• Meanwhile, in a chopper or by hand, mince the onions, scallions, cilantro, garlic, and tomato.
• Add to the lentils with garlic powder, cumin, oregano and annato and cook, covered until the lentils are soft, about 25 more minutes, adding more water as needed if too thick.
• Adjust salt to taste as needed.

LENTILS WITH CHICKEN (WW)

Steps:

• In a large saucepan over medium heat and heat the oil and then add the vegetables and herbs (carrots -pepper) and cook for 5-10 minutes or until vegetables are tender.
• Stir in the broth, tomatoes and lentils and bring to a boil. Reduce heat and simmer covered for 45 minutes.
• While lentils are cooking prepare the chicken by preheating the oven to 325 degrees F. Sprinkle chicken with salt and 1/2 teaspoon pepper.
• Spray skillet with Pam and set it over medium heat. Add chicken and brown chicken. Add 2/3 cup broth to skillet (I skipped this step) and bring to a boil. Cover and bake until chicken is done (30 minutes).
• Stir chicken juices in with the lentils.
• To serve, top lentils with the chicken and then sprinkle with parsley.

LENTIL-CRUSTED CHICKEN PARMESAN

Steps:

• Preheat the oven to 400 degrees F. Spray a large baking sheet lightly with olive oil spray. Put the lentils in a food processor and pulse until finely ground. Add the flour, Italian seasoning and 1/2 teaspoon each salt and pepper and pulse until blended.
• Transfer the flour mixture to a shallow bowl. Dip each piece of chicken in the mixture, shaking off the excess.
• Put the chicken on the prepared baking sheet. Lightly spray a little more oil on top of the pieces and bake until cooked through, 20 to 25 minutes. Top with marinara sauce, mozzarella and Parmesan and return to the oven until the cheese is bubbling, an additional 5 to 10 minutes. Sprinkle with fresh basil and serve.

CHICKEN, LENTIL, AND SPINACH SOUP RECIPE

Steps:

• Heat olive oil in a large pot or dutch oven over medium high heat.
• Add in the onions, carrots, celery, and garlic, and cook until vegetables begin to soften, about 5 minutes.
• Add in the tomato paste, and stir to coat the vegetables. Cook until the tomato paste begins to darken a little, about 2-3 minutes.
• Stir in the broth or water, lentils, paprika, salt, and pepper. Bring to a boil. Add in the chicken and cook for about 5 minutes. Turn heat to medium low, cover, and continue to cook for about 35-45 minutes, or until chicken is cooked through and lentil are tender, but not mushy. Check periodically to stir, and make sure that the soup isn't boiling or bubbling too much.
• Using two forks shred the chicken breasts. Stir in spinach and lemon juice. Cook until spinach wilts, about 2 more minutes. Turn off heat. Stir and lemon juice and season with additional salt and pepper as desired.

WW LENTIL SOUP VINCENT

Steps:

• In a large kettle, heat olive oil over medium high.
• Add onions, garlic, celery and carrot. Cook for 10 - 15 minutes, stirring occasionally, until onions are deep gold in color.
• Stir in spices, than add the remaining ingredients.
• Cover and bring to a boil. Reduce heat to maintain a slow simmer.
• Simmer for about 2 hours or until lentils are tender.
• Discard bay leaves and serve.

CHICKEN AND LENTIL RECIPE

Steps:

• Heat oven to 375°F.
• Heat oil in ovenproof Dutch oven or small stockpot on medium-high heat. Add onions and garlic; cook and stir 1 to 2 min. or until onions are crisp-tender. Add chicken; cook and stir 2 to 3 min. or until no longer pink. (Chicken will not be done.)
• Add all remaining ingredients except nuts and parsley; stir. Cook until bouillon is dissolved and mixture comes to boil, stirring frequently. Cover.
• Bake 45 min. or until lentils and rice are tender. Remove from oven; stir.
• Sprinkle with nuts and parsley.

CHICKEN AND LENTILS

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.

CHICKEN WITH MUSTARD LENTILS

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.

ONE-POT LENTIL CHICKEN

Steps:

• Heat the oil in a non-stick wide, shallow pan, add bacon and fry briskly until lightly coloured, then lift on to a plate. Add the chicken and fry on each side until lightly brown. Set aside with the bacon. Tip onion and garlic into the pan and cook for 5 minutes. Stir in the flour and tomato purée, then stir over a low heat for 2-3 minutes. Add the wine, stock, lentils and thyme. Bring to the boil, reduce the heat, cover and simmer for 5 minutes.
• Stir in the mushrooms. Add the bacon and chicken, pushing them under the liquid. Cover and simmer for 20-25 minutes, or until lentils are tender and the chicken cooked. Season with salt and pepper.
• Heat the oil in a non-stick wide, shallow pan, add bacon and fry briskly until lightly coloured, then lift on to a plate. Add the chicken and fry on each side until lightly brown. Set aside with the bacon. Tip onion and garlic into the pan and cook for 5 minutes. Stir in the flour and tomato purée, then stir over a low heat for 2-3 minutes. Add the wine, stock, lentils and thyme. Bring to the boil, reduce the heat, cover and simmer for 5 minutes.
• Stir in the mushrooms. Add the bacon and chicken, pushing them under the liquid. Cover and simmer for 20-25 minutes, or until lentils are tender and the chicken cooked. Season with salt and pepper.

MOROCCAN CHICKEN AND LENTILS

Steps:

• Combine 8 cups water and 1 teaspoon salt in heavy large saucepan over high heat. Add lentils; bring to boil. Cover, reduce heat to medium, and simmer until lentils are tender, about 20 minutes. Drain well; rinse with cold water and drain again. Place in large bowl.
• Whisk 1 cup olive oil, vinegar, 2 tablespoons cumin, 2 tablespoons chili powder, garlic, and 1 teaspoon salt in large measuring cup. Pour 1 cup dressing over warm lentils and toss. Cool.
• Heat 2 tablespoons olive oil in large skillet over high heat. Add onion; sauté until dark brown and soft, about 5 minutes. Add chicken; sauté 2 minutes. Add 1 teaspoon salt, 1 tablespoon cumin, 2 teaspoons chili powder, and cinnamon. Sauté until chicken is cooked through, about 3 minutes longer.
• Arrange lentils on large platter. Place sliced chicken atop lentils. Drizzle with remaining dressing and sprinkle with parsley. (Can be made 2 hours ahead. Let stand at room temperature.)