Curried Lentil And Grilled Chicken Casserole
Updated October 10, 2023
- Total Time
- 55 minutes
- Prep Time
- 10 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 skinless and boneless chicken breasts (about 1 ¼ pounds)
3 tablespoons olive oil or vegetable oil
1 cup finely chopped onion
1 medium sweet red pepper, cored, seeded and chopped
1 fresh hot green chili, seeded and minced
2 cloves garlic, minced
1 teaspoon minced fresh ginger
2 teaspoons ground cumin
4 cups chicken stock
2 cups lentils
Salt and freshly ground black pepper
Plain yogurt
Nutritional analysis per serving (6 to 8 servings)
39 grams carbs; 55 milligrams cholesterol; 362 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 9 grams fat; 6 grams fiber; 667 milligrams sodium; 31 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat a grill or broiler. Brush the chicken with one tablespoon of the oil and sear the chicken, turning it once, until it is brown and just cooked through, about 10 minutes.
- Step 2
Meanwhile heat the remaining oil in a large, heavy ovenproof casserole. Add the onion, sweet and hot peppers, garlic and ginger and saute until lightly browned. Stir in the cumin. Pare or cut the cooked chicken into chunks and add to the casserole.
- Step 3
Preheat oven to 350 degrees.
- Step 4
Stir in the broth. Pick over the lentlis and add them. Bring to a simmer, cover and bake for about 30 minutes, until the lentils are tender. Season to taste with salt and pepper. Serve with yogurt on the side.
Private Notes
Comments
This recipe is seriously underspiced. Very bland. Also, my lentils came out very overcooked, thought that may be the brand.
Where are the curry spices? Cumin and salt and pepper do not equal curry.