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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.

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, Sugars 5g, Protein 36g, Calc 10%, Vitamin A 35%, Vitamin C 6%, Iron 35%