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Dinner: Crockpot Chicken and Lentils
A very satisfying and rewarding dish that is worth starting the night before with delicious flavors, low fat, good protein and fiber.
This recipe includes superfoods such as:
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3 tsps crumbled bay leaves, whole
1/2 tsp ground cumin
1/2 tsp curry powder
1/4 tsp ground ginger
1 1/2 tsps pepper
1/4 tsp cayenne pepper
1 1/2 tsps italian seasoning
1 tsp sage
1/2 tsp ground turmeric
1 tsp seasoning salt
2 cups sesame and ginger teriyaki marinade
8 breasts, bone and skin removed chicken breasts
4 cups chicken stock
3 stalks large celery, chopped
1/4 cup garlic, crushed
1 large onion
3 medium whole roma tomatoes
15 oz black beans
2 cups lentils
Instructions
1. Soak the lentils in water and marinate the chicken (cut into large cubes) over night.
2. In a large crockpot, place chopped chicken, chopped onion, celery, lentils, black beans, garlic and dry seasonings.
3. Simmer remaining marinade from chicken, until reduced 50% and then add to crockpot along with the chicken stock.
4. Cook on low-medium for 10 hours, until chicken can be broken up with wooden spoon.
5. Add tomatoes and if using fresh herbs, approximately 1-2 hours before serving.
6. Freeze leftovers for a quick dinner or divide for easy to heat lunches. The cayenne is optional.
7. Note: have fun with the flavors and enjoy a comforting bowl on a cold day!
8. Tip: soak the lentils with 1-2 teaspoons of baking soda overnight and be sure to rinse thoroughly to help minimize the effects of the gas with beans.
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Serving Size: 20
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 367 kcal | ||
| Fat 12.93 g | ||
| Carbohydrate 29.9 g | ||
| Protein 32.76 g | ||
| Iron 411 mg | ||
| Calcium 136 mg | ||
| Cholesterol 55 mg | ||
| Monounsaturated Fat 3.32 g | ||
| Polyunsaturated Fat 6.72 g | ||
| Saturated Fat 1.98 g | ||
| Trans Fat 0.02 | ||
| Sodium 592 mg | ||
| Sugar 3.91 g | ||
| Potassium 876 mg | ||
| Vitamin A 102 mcg | ||
| Vitamin C 191 mg | ||
| Fiber 10 g | ||
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