Mexican chicken with lentils

Mexican chicken with lentils
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This is a great end to my day. Renovations are officially done and I was so happy just now, watching the men who have been working on our place for three months packing up their things for good.

I spent a large part of the afternoon cooking in my new kitchen, and I made the boys a meal (after three months, you get to be friendly). They loved the chicken (which they ate with 6 tons of sour cream and salsa) and lentils.

It’s the perfect recipe to ease skeptics into eating lentils, and it’s great for weeknights. I recommend setting aside 25 minutes before bed to do the first 4 steps. The following night, all you’ll have to do is assemble it all and serve.

  • ServesServes 4
  • Prep time10 min
  • Cook time50 min
  • Timeout-
  • FreezingFreezes well


  • 3 tablespoons olive or vegetable oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 teaspoon salt
  • 4 chicken breasts
  • 1 cup Puy lentils
  • 1 onion, finely chopped
  • Dash of olive oil
  • Salt and pepper, to taste
  • 2 cloves garlic, finely chopped

Tips & tricks

Condiment ideas

Grated cheese

Store-bought salsa

Sour cream

1 tomato, finely diced

1 avocado, sliced

1 lime, cut into quarters

Fresh cilantro

Iceberg lettuce, julienned

Recipe published on August 19, 2018