One Pan Mediterranean Chicken & Lentils Skillet Meal

One Pan Mediterranean Chicken & Lentils

  By lentilsorg      

August 7, 2018

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Inspired by the Mediterranean, this quick and easy one-skillet meal draws the warmth of coriander and rich depth of paprika to beautifully layer with the nutty earthiness of lentils.

  • Prep: 15 Minutes
  • Cook: 30 Minutes

  • 15 Minutes

    30 Minutes

    45 Minutes

  • Yields: 4
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Directions

  1. Preheat oven to 400°F (200°C).
  2. In a 12-inch (30 cm) skillet or pan, warm oil over medium-high heat. Pat chicken dry on both sides with a paper towel and season generously with salt and pepper on both sides. Add chicken to the hot pan, being careful not to crowd the pan. Cook for 4 minutes on both sides or until golden brown. Remove chicken and place on a plate, covering with foil to keep warm.
  3. Leave about 1 Tbsp (15 mL) oil in the pan, and remove any excess. Over medium heat, add onion, garlic, paprika, coriander, and oregano. Stir for 3-5 minutes or until onions are transparent. Stir in tomatoes, stock, lentils, and peppers. Break up the tomatoes with the back of a wooden spoon. Nestle in the chicken thighs and add any juices that are on the plate. The skillet will be very full. Carefully slide into the oven and bake for 25-30 minutes, uncovered.
  4. Check the chicken and lentils for doneness. The lentils should be tender and chicken should have an internal temperature of 165°F (75°C). Remove from oven and season to taste with salt and pepper. Add olives and Feta. Garnish with herbs of your choice.

Ingredients

1 Tbsp (15 mL) canola oil

2 lb (1 kg) bone-in skin-on chicken thighs

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) pepper

1 onion, finely chopped

2 garlic cloves, thinly sliced

1 tsp (5 mL) smoked paprika

1 tsp (5 mL) ground coriander

1 tsp (5 mL) dried oregano

2 cups (500 mL) canned whole tomatoes, with juice

2 cups (500 mL) low-sodium chicken stock

1 cup (250 mL) split red lentils

1 cup (250 mL) sliced roasted red peppers, packed in oil

1/2 cup (125 mL) sliced black olives

1/2 cup (125 mL) crumbled Feta cheese

2 Tbsp (30 mL) finely chopped fresh parsley or oregano

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Nutrition Facts

Serving Size2 chicken thighs + 2 2/3 cups (560 mL) lentil mixture
Calories480
Sodium1170 mg
Potassium1152 mg
Protein33 g
Cholesterol80 mg
Sugar16 g
Total Fat14 g
Saturated Fat4 g
Total Carbohydrates57 g
Dietary Fiber13 g