Category: Poultry Dishes

Serves: 4

Ingredients

• 1 Tbsp. olive oil
• 1 small red onion, finely diced
• 1 red bell pepper, chopped
• 1 small zucchini, chopped
• 2 stalks celery, thinly sliced
• 3 garlic cloves, minced
• 3/4 cup dry quinoa
• 1 Tbsp. dried oregano
• 1 tsp dried thyme
• 2 boneless chicken breasts, chopped
• 1/2 cup red lentils
• 2 1/2 cups low-sodium chicken or vegetable broth
• 1 tsp. each ground cumin and coriander
• 1/2 tsp. paprika
• 1/4 tsp. freshly ground black pepper
• Pine nuts and hot sauce (optional)

Directions

1. In a large pot, heat oil over medium heat. Add onion, bell pepper, zucchini, celery and garlic and sauté for two minutes.
2. Add quinoa, oregano and thyme and continue heating for four minutes.
3. Add chicken and sauté for another 4-5 minutes or until chicken is fully cooked, stirring regularly. Stir in lentils and cover with broth. Bring to a gentle boil, then reduce heat and simmer for 30-40 minutes or until lentils and quinoa are tender, stirring occasionally. Add more broth during cooking if needed. Garnish with pine nuts and hot sauce if desired.

Nutrition Facts

Calories 420, Protein 42g, Carbs 45g, Fat 8g, Fiber 11g, Sugar 4g, Sodium 163mg