Chicken and Lentil Pilaf with Cucumber-Tomato Salad

Name: Chicken and Lentil Pilaf with Cucumber-Tomato Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Lebanese
Ingredients: 1 tablespoon olive oil; 1 pound chicken breast (boneless, skinless, cut into 1/2-inch pieces); 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper; 0.5 cup red lentils (quick-cooking, rinsed); 1 cup chicken broth; 0.5 cup instant white rice; 1 teaspoon ground cumin; 0.5 teaspoon ground coriander; 0.25 teaspoon turmeric; 1 cucumber (small, diced); 1 Roma tomato (diced); 1 tablespoon fresh lemon juice; 1 tablespoon fresh parsley (chopped)

Flavorful chicken breast and quick-cooking red lentils simmered with aromatic spices, served with a refreshing cucumber and tomato salad.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 2
Cuisine: Lebanese
Difficulty: Easy
Cost: $5.03/serving

Dietary

Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Gluten-Free
High-Protein
High-Fiber
Kosher
Halal

Ingredients

1 tablespoon olive oil
1 pound chicken breast (boneless, skinless, cut into 1/2-inch pieces)
0.5 teaspoon kosher salt
0.25 teaspoon black pepper
0.5 cup red lentils (quick-cooking, rinsed)
1 cup chicken broth
0.5 cup instant white rice
1 teaspoon ground cumin
0.5 teaspoon ground coriander
0.25 teaspoon turmeric
1 cucumber (small, diced)
1 Roma tomato (diced)
1 tablespoon fresh lemon juice
1 tablespoon fresh parsley (chopped)

Instructions

Heat olive oil in a large skillet or pot over medium-high heat. Add chicken breast, season with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper, and cook for 4-5 minutes until lightly browned and mostly cooked through.
Stir in rinsed red lentils, chicken broth, instant white rice, ground cumin, ground coriander, and turmeric. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until liquids are absorbed and lentils/rice are tender.
While pilaf simmers, prepare the salad: In a small bowl, combine diced cucumber, diced Roma tomato, fresh lemon juice, and remaining 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Toss gently.
Fluff the chicken and lentil pilaf with a fork. Serve hot, topped with the fresh cucumber-tomato salad and an optional sprinkle of fresh parsley.

Notes

For an even richer flavor, you can toast the dry spices in the hot oil for about 30 seconds before adding the lentils and liquids.

Nutrition (per serving)

Calories: 675
Protein: 61.2 g
Carbohydrates: 65.5 g
Fat: 15.6 g
Fiber: 15.1 g
Sodium: 1390 mg
Saturated Fat: 2.6 g
Sugar: 6.8 g
Cholesterol: 128 mg