Chicken-Lentil Kitfo with Injera Bites

Name: Chicken-Lentil Kitfo with Injera Bites
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Ethiopian
Ingredients: 1 tablespoon olive oil; 0.5 pound chicken breast (boneless, skinless, diced); 0.5 yellow onion (medium, finely chopped); 2 clove garlic (minced); 0.5 teaspoon ground cumin; 0.5 teaspoon smoked paprika; 0.25 teaspoon turmeric powder; 0.25 teaspoon ground coriander; 1 pinch cayenne pepper; 0.5 cup brown lentils (cooked, canned, rinsed, and drained); 0.25 cup chicken broth; 1 tablespoon tomato paste; 0.5 teaspoon salt; 0.25 teaspoon black pepper (freshly ground); 2 pita breads (warmed); 0.5 cup cucumber (chopped); 0.5 cup Roma tomatoes (chopped); 1 tablespoon fresh cilantro (chopped); 1 tablespoon lemon juice

A flavorful Ethiopian-inspired dish featuring seasoned chicken and lentils, served with warm pita bread and a refreshing tomato-cucumber salad for a complete, quick meal.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 2
Cuisine: Ethiopian
Difficulty: Easy
Cost: $3.52/serving

Dietary

Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

1 tablespoon olive oil
0.5 pound chicken breast (boneless, skinless, diced)
0.5 yellow onion (medium, finely chopped)
2 clove garlic (minced)
0.5 teaspoon ground cumin
0.5 teaspoon smoked paprika
0.25 teaspoon turmeric powder
0.25 teaspoon ground coriander
1 pinch cayenne pepper
0.5 cup brown lentils (cooked, canned, rinsed, and drained)
0.25 cup chicken broth
1 tablespoon tomato paste
0.5 teaspoon salt
0.25 teaspoon black pepper (freshly ground)
2 pita breads (warmed)
0.5 cup cucumber (chopped)
0.5 cup Roma tomatoes (chopped)
1 tablespoon fresh cilantro (chopped)
1 tablespoon lemon juice

Instructions

Heat the 1 tablespoon of olive oil in a medium skillet over medium-high heat. Add the diced 1/2 pound chicken breast and cook for 5-7 minutes, until browned and cooked through. Remove chicken and set aside.
Add the 1/2 medium yellow onion to the skillet and cook until softened, about 3-4 minutes. Stir in the 2 cloves minced garlic, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon turmeric powder, 1/4 teaspoon ground coriander, and pinch of cayenne pepper (if using). Cook for 1 minute until fragrant.
Return the chicken to the skillet. Stir in the 1/2 cup cooked brown lentils, 1/4 cup chicken broth, and 1 tablespoon tomato paste. Season with salt and black pepper to taste. Simmer for 3-4 minutes, allowing the flavors to meld.
While the chicken and lentils simmer, prepare the quick salad: In a small bowl, combine the 1/2 cup chopped cucumber, 1/2 cup chopped Roma tomatoes, 1 tablespoon fresh cilantro, and 1 tablespoon lemon juice. Toss gently.
Serve the chicken-lentil mixture alongside the quick salad, using the 2 warmed pita breads for 'injera bites' to scoop up the dish.

Notes

Using pre-cooked canned lentils makes this dish incredibly fast. The spice blend can be adjusted to your preference.

Nutrition (per serving)

Calories: 485
Protein: 37.8 g
Carbohydrates: 48.6 g
Fat: 15.2 g
Fiber: 12.3 g
Sodium: 780 mg
Saturated Fat: 2.5 g
Sugar: 7.1 g
Cholesterol: 75 mg