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The Tu Salud ¡Si Cuenta! Campaign is led by the UTHealth, School of Public Health and its Community Advisory Board that engages local community-members and policy-makers...
Recipes
Chicken with Vegetables and Lentils
Serving Size
4 Servings
Ingredients
- 2 boneless, skinless chicken breasts (cubed)
- 1 cup cooked lentils
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 red bell pepper (pimiento morrón), diced
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 1 small onion, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon cumin (optional)
- 1 teaspoon paprika (optional)
- 1 tablespoon lemon juice
Equipment
Directions
Cook the lentils:
- If not pre-cooked, rinse and boil lentils in water for about 20-25 minutes or until tender.
- Drain and set aside.
Sauté the vegetables:
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add garlic and onions and cook until softened (about 2 minutes).
- Add carrots, celery, bell pepper, and broccoli.
- Season with salt, pepper, cumin, and paprika (if using).
- Sauté for about 5-7 minutes until the vegetables are tender-crisp.
Cook the chicken:
*Try marinating chicken overnight in the fridge, or at least 30 minutes before cooking. Click here for marinating seasoning recipe.
- In a separate pan, heat the remaining olive oil.
- Add the cubed chicken, season with salt and pepper, and cook for 5-7 minutes until fully cooked and golden brown.
- Add lemon juice and stir.
Combine:
- Mix the cooked chicken and lentils with the sautéed vegetables.
- Stir everything together and cook for another 2-3 minutes to blend the flavors.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP