One Pan Greek Sun Dried Tomato Chicken and Lentils

Name: One Pan Greek Sun Dried Tomato Chicken and Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 jar julienned sun dried tomatoes packed in oil; 3-4 boneless skinless chicken breasts; 2 teaspoons dried herb blend; 1 teaspoon garlic powder; ½ teaspoon Coriander; ½ teaspoon smoked paprika; ½ teaspoon salt; ¼ teaspoon pepper; ½ white onion; 1 teaspoon minced garlic; 2 15-ounce cans diced tomatoes; 2 cups chicken broth; 1 cup split red lentils; 1 tablespoon crumbled Feta cheese; finely chopped oregano or parsley for garnish

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5.0

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Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4 servings
Calories
281 kcal
Course
Main Course
Cuisine
Mediterranean

One Pan Greek Sun Dried Tomato Chicken and Lentils

Daniel Levine

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Greek Sun Dried Tomato Chicken and Lentils made in one pan for easy clean up and a healthy, filling meal.

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Ingredients

Servings

1 jar julienned sun dried tomatoes packed in oil
3-4 boneless skinless chicken breasts or 4-6 bone-in chicken thighs
2 teaspoons dried herb blend see note
1 teaspoon garlic powder
½ teaspoon Coriander
½ teaspoon smoked paprika
½ teaspoon salt or to taste
¼ teaspoon pepper or to taste
½ white onion diced
1 teaspoon minced garlic
2 15-ounce cans diced tomatoes
2 cups chicken broth
1 cup split red lentils
1 tablespoon crumbled Feta cheese
finely chopped oregano or parsley for garnish

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Instructions

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 2 tablespoons of the oil from the jar of sun dried tomatoes 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 (drain the remaining oil first), diced tomatoes, chicken broth, lentils and second half of seasonings and stir to combine. Transfer chicken back to the pan. Spoon some of the juices from the pan over the chicken. The pan will be very full.
Transfer pan to preheated oven and bake for 25-30 minutes until chicken is cooked through and lentils are tender. Garnish with feta cheese and herbs and serve.

Notes

For the dried herb blend you an use an Italian blend, herbs de provence, or make your own by combining 1/2 teaspoon each dried basil, dried oregano, dried thyme, and dried parsley.

Nutrition Information

Show Details

Calories 281kcal (14%) Carbohydrates 30g (10%) Protein 31g (62%) Fat 3g (5%) Saturated Fat 1g (5%) Trans Fat 1g Cholesterol 56mg (19%) Sodium 858mg (36%) Potassium 895mg (26%) Fiber 14g (56%) Sugar 2g (4%) Vitamin A 175IU (4%) Vitamin C 13mg (14%) Calcium 44mg (4%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 281 kcal

% Daily Value*

Calories	281kcal	14%
Carbohydrates	30g	10%
Protein	31g	62%
Fat	3g	5%
Saturated Fat	1g	5%
Trans Fat	1g	50%
Cholesterol	56mg	19%
Sodium	858mg	36%
Potassium	895mg	19%
Fiber	14g	56%
Sugar	2g	4%
Vitamin A	175IU	4%
Vitamin C	13mg	14%
Calcium	44mg	4%
Iron	4mg	22%