Name: Marry me lentils with chicken
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 3/4 lb boneless skinless chicken breasts, cut into 1-inch pieces; 1 1/4 cups dry brown lentils, rinsed; 1 1/3 cups 2% cottage cheese; 1/3 cup dry-packed sun-dried tomatoes, chopped; 5 oz fresh baby spinach; 3 cloves garlic, minced; 3 1/3 cups chicken broth; 2 tbsp tomato paste; 1 tbsp olive oil; 1 1/2 tbsp Italian seasoning; 1/2 tsp red pepper flakes; 1 1/4 tsp salt; 1/2 tsp black pepper; 2 tbsp lemon juice; 2 tbsp water

Instructions

Prep 20 min · Cook 20 min

Heat half the olive oil in a deep 12-inch skillet over medium-high heat. Add half the chicken, a quarter of the salt, and half the black pepper. Cook for 3 minutes until browned, then remove. Repeat with the remaining oil, chicken, pepper, and another quarter of the salt. Set all chicken aside.
In the same skillet over medium heat, add the garlic and cook for 1 minute. Stir in the lentils, chicken broth, tomato paste, sun-dried tomatoes, Italian seasoning, and red pepper flakes. Bring to a boil, then reduce heat to low. Cover and simmer for 20 to 25 minutes until the lentils are tender.
While the lentils simmer, place the cottage cheese and water in a blender. Blend for 1 minute until completely smooth and creamy.
Uncover the skillet and simmer for 2 minutes to reduce any excess liquid. Return the chicken to the pan. Turn the heat to low and stir in the blended cottage cheese and spinach. Cook for 3 minutes until the spinach is wilted and the chicken is hot. Stir in the lemon juice and the remaining salt. Done when opaque in the center, 165°F.

Nutrition

Ingredients

Instructions

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