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red lentils skillet

One Pan Red Lentil + Chicken Skillet

Alden Elizabeth
A protein packed one skillet meal for 4 with Mediterranean vibes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 30 minutes
Course dinner, lunch, meal prep
Cuisine Greek, Mediterranean
Servings 4 people
Calories 423 kcal

Equipment

  • Measuring cups and spoons
  • 1 Wooden spoon
  • 1 12" deep sided skillet or everyday pan
  • 1 kitchen knife
  • 1 kitchen tongs

Ingredients
  

  • 1 cup dry red lentils
  • 1 cup cherry tomatoes, halved
  • 2 oz goat cheese, crumbled or feta
  • 12 oz boneless skinless chicken breast
  • 1 scallion, chopped
  • 3 cups water
  • salt to taste

Marinade/Dressing

  • 2 tablespoon lemon juice
  • ¼ cup extra virgin olive oil
  • ½ teaspoon salt
  • ½ teaspoon crushed red pepper flakes optional
  • ½ teaspoon dried oregano

Instructions
 

  • Combine all marinade/dressing ingredients into a liquid measuring cup with a pour spout and whisk together until combined.
  • Add 1/3 of the marinade/dressing mixture to a bowl with the chicken and toss to evenly coat. Add 1 tablespoon of the marinade dressing mixture over the halved cherry tomatoes.
  • Heat a 12" high sided skillet or everyday pan over medium high heat.
  • Cook chicken until cooked through to 165°F. Remove from pan and set aside.
  • Add the cherry tomato halves to the same pan and cook for 30-60 seconds, until the skins are blistered and charred. Remove from the pan and set aside with the chicken.
  • Add the water to the skillet to deglaze the pan. Use the wooden spoon to loosen the bits on the bottom of the skillet. Bring to a boil.
  • Add the lentils to the water, bring up to a boil, then reduce to a simmer. Cook Lentils from 10-15 minutes until the water is absorbed and lentils are tender.
  • While the lentils are cooking, chop the chicken into bite sized pieces, prep your goat cheese, and chop the scallion.
  • Once the water has been absorbed into the lentils, turn off the heat and add the remaining dressing/marinade, chicken and tomatoes and stir to combine evenly with the lentils. Sprinkle with the crumbled goat cheese and scallion.
  • Serve right from the pan or divide into 4 meal prep containers. Can be served warm or cold.

Nutrition

Calories: 423kcalCarbohydrates: 30gProtein: 33gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 61mgSodium: 462mgPotassium: 854mgFiber: 14gSugar: 2gVitamin A: 480IUVitamin C: 15mgCalcium: 66mgIron: 4mg
Keyword one pot
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