Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
531
Calories
45g
Protein
22g
Fat
35g
Carbs
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Bacon | 1 slice cooked (8g) | 43 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup lentils, preferably Le Puy
- 4 Tbs. extra-virgin olive oil
- 1 carrot, peeled and cut into 1/4-inch dice
- 1 celery stalk, cut into 1/4-inch dice
- 1 shallot, minced
- 1 garlic clove, minced
- 2 cups low-sodium chicken broth or stock
- 1 1/2 tsp. kosher salt, plus more, to taste
- 3/4 tsp. freshly ground pepper, plus more, to taste
- 1 bay leaf
- 1 Tbs. sherry vinegar
- 1 tsp. minced fresh thyme
- 4 boneless, skinless chicken breast halves, each about 7 oz.
- 4 thick-cut bacon slices
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes