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Categories:
brown lentils chicken garlic onion oregano salt pepper olive oil yellow onion clove garlic tomatoes chicken broth mushrooms broccoli
Viewed: 101 - Published at: a year agoIngredients
- 1/2 cups Lentils, Dry {I Used Brown Lentils}
- 1 whole Boneless Skinless Chicken Breast
- 18 teaspoons Garlic Powder
- 18 teaspoons Onion Powder
- 1/4 teaspoons Dried Oregano, Divided
- Salt To Taste
- Pepper To Taste
- 2 teaspoons Olive Oil For Sauteing
- 1/2 whole Small Yellow Onion, Diced
- 1 clove Garlic, Minced
- 1 can Fire-Roasted Tomatoes (13 Oz Can)
- 1 can Low-Sodium Chicken Broth (13 Oz Can)
- 1 cup Mushrooms, Chopped
- 1 cup Broccoli Florets (Frozen Is Fine)
Method
- Note: Rinse or pick through your lentils if their package instruction says to do so.
- Set aside.
- Chop chicken into bite sized pieces, put it into a bowl and season with a pinch of each seasoning.
- Heat 1 teaspoon of olive oil on medium-high heat.
- Add seasoned chicken and cook about 5 minutes, turning once.
- When the chicken is no longer pink, remove it from the skillet to a paper towel-lined plate.
- Add another teaspoon of olive oil to the pan.
- Add onion and saute until translucent, about 5 minutes.
- Add garlic and cook for another minute.
- Add lentils and the can of tomatoes.
- (Drain them first if you want a less tomato-ey broth) Stir, then add chicken broth.
- It may seem like a lot of liquid, but the lentils soak up a lot.
- Stir again and bring to a boil.
- Once it has reached a low boil, lower heat, cover with a lid, and keep at a simmer.
- Let the mixture simmer for 20 minutes.
- Meanwhile, prepare your veggies.
- I chose mushrooms and frozen broccoli because they are what I had on hand.
- Once 20 minutes is up, add the vegetables and chicken into the pan with the lentils (now would be a good time to add some more oregano too!
- ), and let it simmer until ready to serve (at least 10 minutes).
- Serve with a nice piece of bread to soak up all the broth!
