Chicken and Lentil Casserole
Basic Information
- Servings: 4
- Serving Size: 1 cup
- Difficulty: 3
- Budget: 3
- Prep Time: 20
- Cook Time: 40
- Total Time: 60
- Meal Type: Main Dish
Diet Types
- High-Protein
- Gluten-Free
- Mediterranean
- DASH
- Intermittent Fasting
- Zone
- Flexitarian
- Blue Zones
- Weight Watchers
- SlimFast (as meal)
- HMR (as meal)
- Halal
- Kosher (if chicken is certified)
Equipment
- - Baking dish
- - Medium saucepan
Ingredients
- 1 lb chicken thighs, cubed
- 1 cup dried lentils, rinsed
- 2 cups chicken broth
- 1 onion , chopped
- 2 tablespoons olive oil
- 1 teaspoon cumin
- - Salt and pepper to taste
Directions
- - Preheat oven to 375°F (190°C).
- - Heat 1 tablespoon olive oil in a saucepan, add onion and chicken, season with cumin, salt, and pepper, and cook until browned, about 5-7 minutes.
- - Stir in lentils and broth, transfer to a baking dish, drizzle with remaining oil, and bake for 35-40 minutes until lentils are tender.
- - Serve 1 cup per portion warm.
Storage
Refrigerate in an airtight container for up to 4 days. Reheat in oven or microwave.
Nutrition
- Calories: 400
- Protein: 36g
- Fat: 16g
- Carbs: 30g
- Fiber: 0
- Sugar: 0
- Sodium: N/A
- Cholesterol: N/A