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Thursday, December 13, 2018

Chicken & Lentils


I've never eaten lentils before! Never, not once in 52 years. Or I ate them and didn't know what I was eating. Amazing isn't it?  

Lentils are not complicated - cooking them is so easy! Similar to beans and grains, they can be cooked in many different ways. 

Before I get into the recipe, I wanted to say how happy I am to be back. I took a bit of a break from blogging. Well, let's be honest, I took a break from everything I had been doing...shopping, cooking, recipes. 

My husband passed away in October, 2018 after battling cancer for 7 years. It's still so surreal to say that. September was sort of a rough month and then he was gone. I gained 15 lbs from stress eating, not drinking my water and definitely not exercising. 

It's really hard to pull yourself out of the hole but I'm trying bit by bit. I started swimming again. Not consistently. When I can drag myself out of bed at 5 am, I admit, it feels great. I've started cooking again and meal planning a little. Learning to cook for 1 has been challenging. 

Sometimes I feel like I'm on an island, all by myself. Not that I don't have support, I absolutely do! However, everyone has their own lives and their routines and they go about their lives, as they should. I'm the one lost, adrift, trying to find my new normal. A new routine. I'm working on it, everyone, and I'll get there. 

Ok, so now...Lentils! I love them. They are so easy to make and I'm excited to try new recipes and share them with you. 

Ingredients

  • 2 tsp extra virgin olive oil
  • 6 oz chicken, cut into bite size pieces
  • salt & pepper
  • 1 tsp chipotle chili powder
  • 1 & 1/2 cups dry lentils
  • 2 garlic cloves
  • 1 cup unsalted chicken broth
  • 3 & 1/2 cups water
  • 8 tbsp. plain nonfat greek yogurt

Directions

  • Season the chicken with salt and pepper. In a large pot, heat oil and add chicken. Cook while stirring for about 5 minutes. 
  • Add chipotle powder and garlic, stir for 1 minute so the garlic releases their fragrance. 
  • Add lentils and stir. 
  • Stir in broth and water, bring to a boil. 
  • Reduce heat to medium and cook for about 30 minutes. Keep stirring occasionally. The lentils should be tender and most of the liquid absorbed. You can always add small amounts of water and keep cooking if necessary. 
  • Top each serving with 2 tbsp. of greek yogurt. 

I dished it into 4 separate containers and tossed in the fridge for lunches with a salad. 

This recipe makes 4 servings at 1 point each on Weight Watchers Freestyle Program. 

Enjoy!! 


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