Mexican chicken with lentils
This is a great end to my day. Renovations are officially done and I was so happy just now, watching the men who have been working on our place for three months packing up their things for good.
I spent a large part of the afternoon cooking in my new kitchen, and I made the boys a meal (after three months, you get to be friendly). They loved the chicken (which they ate with 6 tons of sour cream and salsa) and lentils.
It’s the perfect recipe to ease skeptics into eating lentils, and it’s great for weeknights. I recommend setting aside 25 minutes before bed to do the first 4 steps. The following night, all you’ll have to do is assemble it all and serve.
Particularities
- ServesServes 4
- Prep time10 min
- Cook time50 min
- Timeout-
- FreezingFreezes well
Ingredients
- 3 tablespoons olive or vegetable oil
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- 4 chicken breasts
- 1 cup Puy lentils
- 1 onion, finely chopped
- Dash of olive oil
- Salt and pepper, to taste
- 2 cloves garlic, finely chopped
Tips & tricks
Condiment ideas
Grated cheese
Store-bought salsa
Sour cream
1 tomato, finely diced
1 avocado, sliced
1 lime, cut into quarters
Fresh cilantro
Iceberg lettuce, julienned
