Rustic Chicken, Lentil, and Kale Casserole

Tender seasoned chicken tossed with earthy brown lentils, cremini mushrooms, and tender kale in a rich herb-infused tomato sauce, baked beneath bubbly melted mozzarella.

• Prep: 20 min
• Cook: 35 min
• Total: 55 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy

Dietary

• High-Protein
• High-Fiber
• Gluten-Free
• Nut-Free
• Egg-Free
• Halal
• Low-Sugar
• Low-Saturated-Fat
• Low-Calorie

Tags

• bake
• one-pot
• comfort food
• savory
• healthy
• rich

Ingredients

• 1 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 2 tablespoon olive oil (extra virgin)
• 1 yellow onion (medium, diced)
• 8 ounce cremini mushrooms (sliced)
• 4 clove garlic (minced)
• 1 teaspoon dried oregano
• 0.5 teaspoon dried thyme
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper (ground)
• 1 can canned brown lentils (rinsed and drained)
• 1 can canned crushed tomatoes
• 4 cup curly kale (chopped, stems removed)
• 1 cup shredded mozzarella cheese (part-skim)

Instructions

1. Preheat the oven to 375°F. Season the chicken breast pieces with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper.
2. Heat 1 tablespoon of the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the seasoned chicken pieces and sear for 4 to 5 minutes until browned on the exterior, then transfer the chicken to a plate (it will finish cooking in the oven).
3. Add the remaining 1 tablespoon of olive oil to the same skillet over medium heat. Add the yellow onion and cremini mushrooms, sautéing for 5 to 6 minutes until softened and beginning to brown.
4. Stir in the minced garlic, dried oregano, dried thyme, the remaining 1/2 teaspoon of kosher salt, and the remaining 1/4 teaspoon of black pepper. Cook for 1 minute until fragrant.
5. Add the canned crushed tomatoes, rinsed brown lentils, chopped curly kale, and the seared chicken along with any resting juices to the skillet. Stir thoroughly and bring to a simmer, allowing the kale to wilt down for about 2 to 3 minutes.
6. Level the mixture with a spoon and sprinkle the shredded mozzarella cheese evenly across the top. Transfer the skillet to the preheated oven and bake uncovered for 20 minutes until the sauce is bubbly, the chicken reaches an internal temperature of 165°F, and the cheese is melted and lightly golden.
7. Remove from the oven and let rest for 5 minutes before portioning into four equal servings.

Notes

Stores exceptionally well in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 2 to 3 minutes until heated through.

Nutrition (per serving)

• Calories: 440
• Protein: 39.5 g
• Carbohydrates: 33 g
• Fat: 16.5 g
• Fiber: 9.5 g
• Sodium: 760 mg
• Saturated Fat: 4.8 g
• Sugar: 5.8 g
• Cholesterol: 85 mg