One pot lemon lentil chicken and rice is a healthy meal the whole family will love!
Confession: I tried Lentils for the first time 5 months ago at a food bloggers conference I attended.
It’s not really my fault though. I come from a meat/potato/vegetable background. Nothing wrong with it, we fall back to that routine in our house quite often.
However! It’s 2015 and my goal is to start cooking different things, whether it’s new items or just changing up the usual meals. Not too long ago I messed with our potatoes big time when I added Indian spices. Look at me go!
I figured a good place to start would be the bulk isle. It’s a perfect place to buy a little of something and not commit to a huge bag of one item. Take Lentils for instance. I grabbed enough to make this recipe for just over a dollar! I will be marching right back to the store to get another bag. What an easy item to add to dishes!
Since I’m new to Lentils I checked out a few fun facts online:
They don’t require soaking. Good because that’s way too much time and effort.
Low in fat, very high in protein and fiber. Ahhh this is why they’re classed as meat alternative.
You can incorporate them into cookies and cakes. Sold!
I took a family favorite and easily incorporated Lentils. All ready in 30 minutes.
- 1 tbsp. Olive oil
- 2 chicken breasts, cut into bite sized pieces
- 1 small onion, diced
- 2 cloves garlic, minced
- ½ tsp dried oregano
- ½ tsp dried thyme
- 1 cup green lentils, rinsed
- 1 cup rice
- 4 cups chicken broth
- juice and rind of 1 lemon
- ½ tsp salt
- ½ cup frozen peas
- chopped parsley (optional)
- In a large pot heat the oil over medium heat.
- Cook the onions until soft. Add the garlic and herbs and cook another minute.
- Add the chicken turning to brown both sides.
- Add the lentils, rice, stock, lemon juice and rind.
- Cover the pot and turn the heat down to low. Cook for 20-25 minutes until the liquid has been absorbed.
- Season with salt, stir in the frozen peas and garnish with parsley.
Hey, this looks great! I really love the simplicity of it. I’m also trying to incorporate new things into my diet and lentils is one of them for me as well. I’ve been trying to cook vegetarian at least once or twice a week (much to my bacon-is-life-sustaining boyfriend’s displeasure), because I find it gives me more energy. Lentils have been one of my go-to’s on such occasions. But this looks like a happy medium for both of us! Thanks!
I was surprised how easy it is to add them to dishes! Look at us go, trying new things! 🙂
I would only reccomend to add more lemon.
25 mins later and I have a whole lot of water and uncooked rice/ lentil…. i don’t know why i always have issues making rice, was hoping this recipe could be a game changer for me, but sadly it was not… turned up the heat to high until water boiled then reduced to low-medium and simmered another 15 mins… Here’s to hoping
Oh no! I get that sometimes too. Have you ever watched Jamie Oliver cook rice? He just drains the leftover water! Why have I never thought to do that in the past?
Great for a great quick meal and tasty too
I agree, uncooked lentils and rice after 25 minutes. Eventually it softens up but no where near 25 minutes.
Thanks for the great recipe. Loved this dish as did my family! The only thing I changed was that I added the salt with thyme & oregano along with pepper. I also used red lentils instead of green – they cook faster.
Good tip on the red lentils! Thanks 🙂
This was delicious! Thank you. A little bit longer than 25 minutes, maybe. I added mushrooms and butter to the onion, yum!
Tried this as a base recipe. I can never fully follow instructions. Delicious!
I tried this recipe but it came out a bit mooshy..next time ill add less water. Great flavor and super easy!
I seasoned my chicken before cooking