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Spiced Chicken and Lentils with Garlic Sauce
Recipes
Spiced Chicken and Lentils with Garlic Sauce
4 servings
25 minutes total

Ingredients

  • 1 teaspoon pumpkin pie spice (or cinnamon)
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon garlic salt
  • 1 lb boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 (11-oz) cans condensed Tuscan-style lentil soup
  • 1 ¼ cups water
  • 1 lemon, for zest/juice
  • 6 tablespoons fresh cilantro leaves, coarsely chopped
  • 1 cup plain low-fat Greek yogurt
  • 1 teaspoon minced garlic
  • ¼ teaspoon kosher salt

Steps

    1. Combine pumpkin pie spice, cumin, paprika, and garlic salt in large bowl. Cut chicken into ½-inch cubes; add to spice mixture and toss to coat (wash hands).
    2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan, then add chicken; cook 4–5 minutes, stirring occasionally, or until browned.
    3. Reduce heat to low. Stir in soup and water, then cover; simmer 7–8 minutes or until chicken is 165°F. Zest/grate lemon peel (no white; ½ teaspoon) and squeeze lemon for juice (2 tablespoons).
    4. Chop cilantro; combine with yogurt, garlic, salt, and lemon zest and juice. Transfer chicken and lentils to serving bowls; top with yogurt sauce and sprinkle with cilantro. Serve.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ¼ recipe serving: Calories 390, Total Fat 11g, Sat Fat 2g, Trans Fat 0g, Chol 65mg, Sodium 790mg, Total Carb 35g, Fiber 6g, Total Sugar 5g, (Incl. 0g Added Sugars), Protein 36g, Vitamin D 0%, Calc 10%, Iron 35%, Potassium 0%