Chicken & Lentil Bowl

Chicken & Lentil Bowl

A vibrant and nutritious bowl featuring lean ground chicken, hearty lentils, and fresh vegetables, all quickly prepared for a wholesome meal.

Dietary

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Ingredients

Instructions

  1. While prepping, start cooking the 1 1/2 cups quick-cook quinoa according to package directions. In a separate saucepan, combine the 1 1/2 cups rinsed red lentils with 3 cups water or salt-free chicken broth. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until tender. Drain any excess liquid.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the 1 yellow onion and 1 bell pepper; sauté for 3-4 minutes until softened.
  3. Add the 1 pound ground chicken to the skillet, breaking it apart. Cook for 5-7 minutes, until browned. Drain any excess fat.
  4. Stir in the 2 cloves garlic, 1 teaspoon dried thyme, 1/2 teaspoon dried cumin, and 1/4 teaspoon black pepper. Cook for 1 minute until fragrant.
  5. Add the cooked 1 1/2 cups red lentils and 2 cups spinach to the skillet. Cook for 2-3 minutes, stirring until spinach wilts and lentils are heated through.
  6. Serve the savory chicken and lentil mixture over the prepared quinoa.

Notes

Red lentils cook much faster than green or brown lentils, making this meal genuinely quick. Ensure your quick-cook quinoa is ready at the same time.

Nutrition (per serving)