Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentils | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
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- 8 boneless, skinless chicken thighs
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 2 medium carrots, thinly sliced
- 1 rib celery, thinly sliced
- 2 14-1/2-ounce cans chicken broth
- 1 cup dried lentils
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 3 cups cooked brown rice
- 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
- =
Directions
Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium-high heat until hot. Add chicken; cook 3 to 4 minutes on each side or until light brown. Remove chicken; keep warm.
Spoon off excess fat from skillet; add onion, carrots and celery. Cook 3 to 4 minutes or until crisp-tender. Stir in broth, lentils, thyme and bay leaf. Return chicken to skillet. Bring to a boil; reduce heat to medium. Cover and simmer 25 to 30 minutes or until lentils are tender and chicken is no longer pink in center. Remove bay leaf. Serve over hot rice. Sprinkle with parsley.