Sunday, April 12, 2009

Chicken and Lentil Stew

As I'm sure you can tell from the selection of recipes I've posted so far, I really enjoy so-called 'comfort foods'. The problem with most of them is that they're not usually very healthy, so I'm always looking to find dishes that check both the 'comfort food' and 'healthy' boxes. This certainly fit the bill.

Chicken and Lentil Stew

1 tbsp. olive oil
2 lbs. chicken breast, cut into 1/2" cubes
1 onion, finely chopped
1 carrot, finely chopped
3/4 c. dried lentils
1 (14 oz.) can of chicken broth
1/2 tsp. rosemary
1/2 tsp. basil
1 tbsp. lemon juice

1. Heat oil over med. heat. Cook chicken 5 mins on each side. Remove from skillet and set aside.

2. Place onion in skillet. Cook 5 mins. until tender. Mix in carrot and garlic. Stir in lentils and broth and season with salt. Bring to boil, cover, reduce heat to low and simmer for 20 mins.

3. Return chicken to skillet. Cover and continue cooking 20 mins (add water if too dry). Season with rosemary and basil. Continue cooking for 10 mins. Stir in lemon juice and serve over rice.

Emily's rating: 8 out of 10
Nate's rating: 7 out of 10


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