Savory Chicken and Lentils

Oct 10, 2025
2 min read

Lentils are among the most overlooked nutritious foods, yet they possess an impressive array of health benefits and culinary versatility that make them a valuable addition to any diet. Their versatility allows them to be incorporated into soups, stews, salads, and even pureed into spreads, making them an excellent choice for vegetarians and anyone looking to increase their intake of plant-based proteins.

Lentils are rich in iron, essential for healthy blood cells, particularly for non-meat eaters. They are also a great source of fiber and protein! They are a nutritional powerhouse and highly versatile, easily absorbing flavors to enhance dishes from Indian dal to Mediterranean salads. . Their ability to absorb flavors makes them a fantastic base for a variety of cuisines, from Indian dal to Mediterranean salads. Overall, lentils are a powerhouse of nutrition and versatility. As more people adopt healthier eating habits and reduce their reliance on animal products, lentils stand out as an excellent option that is both nourishing and satisfying.

Savory Chicken and Lentils

Ingredients

(serves 6)

1.5 lb skinless chicken breast, cut into 1 inch cubes- (Optional if you want a vegetarian dish)

1.5 cups of green lentils

2 cups of Brussel sprouts, halved

2 tbs extra virgin olive oil

1 medium red onion, chopped

2 cups of chopped carrots

2 cups portabella mushrooms, sliced

2 tbs of vegetable boullion

1 tbs rosemary

2 garlic cloves, minced

2 tbs maple syrup or honey

salt and pepper to taste

1.5 cups of water

Fresh spinach (optional)

Directions:

Preheat the oven to 375°F. Drizzle olive oil on Brussels sprouts and bake for 15 minutes until browned.
Meanwhile, cook a chicken breast in a large skillet until browned and juices run clear; set aside, keeping the brown bits in the pan.
In the same pan, add another tablespoon of olive oil and sauté red onion, bell pepper, carrots, mushrooms, and garlic with spices for about 3 minutes until softened.
Add water and vegetable bouillon, then lentils; boil for 10 minutes. Return chicken to the skillet and cook uncovered for 5 minutes until lentils are done.