One Pan Greek Sun Dried Tomato Chicken and Lentils
Serves4 (1 chicken breast each)
SWAP ScoreWhat's this?
Ingredients
- 2 teaspoons salt-free Italian herb blend
- 1 teaspoons garlic powder
- 1/2 teaspoons coriander, ground optional
- 1/2 teaspoons paprika (smoked if you have it)
- 1/4 teaspoons pepper
- 2 tablespoons olive oil
- 4 3 oz chicken breast, boneless and skinless, cooked (or thighs)
- 1/2 onion, diced
- 1 teaspoon garlic, minced
- 1 cup low sodium sun-dried tomatoes, chopped
- 1 15 oz low sodium diced tomatoes, undrained
- 2 cups low sodium, fat-free chicken broth
- 1 cup red lentils
- 1 tablespoon feta cheese, low-fat, crumbled
Directions
- Preheat oven to 400 degrees.
- Stir together dried herb blend, garlic powder, coriander, smoked paprika, salt and pepper. Use half to season the chicken on both sides.
- Add oil to an oven-safe skillet. Cook chicken in the pan over medium-high heat for 2-3 minutes on each side until browned (but not cooked through). Transfer to a plate and cover to keep warm.
- Add onions and garlic to the pan and saute until fragrant, 1-2 minutes.
- Add the sun dried tomatoes, diced tomatoes, chicken broth, and lentils and stir to combine.
- Transfer chicken and some of the juices to the pan. The pan will be very full.
- Transfer uncovered pan to preheated oven and bake for 25-30 minutes until chicken is cooked through and lentils are tender.
- Garnish with feta cheese and serve.
Recipe Tips
Optional: Add another tablespoon of feta cheese, if desired.
Nutrition Facts
One Pan Greek Sun Dried Tomato Chicken and Lentils
Amount Per Serving
Calories 460
Calories from Fat 180
% Daily Value*
Total Fat 20g
31%
Saturated Fat 5g
25%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Cholesterol 63mg
21%
Sodium 325mg
14%
Potassium 1138mg
33%
Total Carbohydrates 46g
15%
Dietary Fiber 8g
32%
Sugars 10g
Protein 27g
54%
Vitamin A
4%
Vitamin C
15%
Vitamin D0%
Calcium
9%
Iron
34%
* Percent Daily Values are based on a 2000 calorie diet.
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