Chicken and Lentils with Rosemary

Chicken and Lentils with Rosemary

10
Kyla 0

"Moist, flavorful chicken breast with a delicious side of lentils. I suggest serving the lentils over a bed of arugula with the chicken breast on the side. Whatever you do, do not leave out the lemon juice."

Ingredients

50 m {{adjustedServings}} servings 538 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 538 kcal
  • 27%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 36.2g
  • 12%
  • Protein:
  • 56.7 g
  • 113%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 612 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

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  1. Season the chicken liberally with seasoned salt. Heat oil in a large skillet over medium-high heat; add chicken and cook until well browned on all sides, about 10 minutes. Remove chicken from pan and set aside.
  2. Lower the heat, add the onion, and cook and stir until translucent, about 5 minutes. Stir in the garlic, carrot, and pimento, and cook and stir an additional 3 minutes. Pour the chicken broth into the pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
  3. Stir in the lentils, rosemary, wine, and vinegar. Return the chicken to the pan; simmer until chicken breasts are no longer pink at the bone and the juices run clear, about 20 minutes. Remove from heat; stir the lemon juice into the sauce and serve.
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Reviews

10
  1. 11 Ratings

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The chicken was very good and the kids even at it-amazing! But there was way too many lentils for 4 servings. Next time I will cut the lentils in half. But very yummy! Also, I think it would be ...

I was looking for a recipe for chicken breasts with bones in (hard to fine these days), and I found this one. I was delighted with the way it turned out. It got raves from my family. The chicken...

This recipe has been updated with a correction from the submitter. The recipe now calls for a package of steamed lentils, not uncooked lentils.