Chicken And Lentils With Rosemary Recipes

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 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.

ROSEMARY LENTILS

Steps:

• Put lentils, shallots, garlic, rosemary, and bay leaf in a medium saucepan; cover with cold water by 2 inches (about 5 cups water). Bring to a boil. Reduce heat to medium-low. Partially cover, and simmer, stirring occasionally, until lentils are tender, about 20 minutes.
• Drain; discard garlic, rosemary stem, and bay leaf. Return lentil mixture to pan. Stir in salt, vinegar, and oil; season with pepper. Cover to keep warm until ready to serve.

ROSEMARY & GARLICKY LENTILS

Steps:

• Heat the oil in a medium pan. Fry the rosemary and garlic for 1-2 mins until fragrant. Tip in the lentils and cook for a few mins until heated through. Add the lemon juice, season and serve hot or cold.

CHICKEN AND LENTILS WITH ROSEMARY

Steps:

• Season the chicken liberally with seasoned salt. Heat oil in a large skillet over medium-high heat; add chicken and cook until well browned on all sides, about 10 minutes. Remove chicken from pan and set aside.
• Lower the heat, add the onion, and cook and stir until translucent, about 5 minutes. Stir in the garlic, carrot, and pimento, and cook and stir an additional 3 minutes. Pour the chicken broth into the pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
• Stir in the lentils, rosemary, wine, and vinegar. Return the chicken to the pan; simmer until chicken breasts are no longer pink at the bone and the juices run clear, about 20 minutes. Remove from heat; stir the lemon juice into the sauce and serve.