Description
This one pan red lentil and chicken skillet is a healthy, protein-packed weeknight dinner made in under 40 minutes. Tender chicken breast, creamy red lentils, juicy cherry tomatoes, and a bright lemon oregano dressing come together for an easy Mediterranean-inspired meal. Perfect for meal prep and busy nights.
Ingredients
-
1 cup dry red lentils
-
1 cup cherry tomatoes, halved
-
2 oz goat cheese or feta, crumbled
-
12 oz boneless skinless chicken breast
-
1 scallion, chopped
-
3 cups water
-
Salt to taste
Marinade / Dressing
-
2 tablespoons lemon juice
-
¼ cup extra virgin olive oil
-
½ teaspoon salt
-
½ teaspoon crushed red pepper flakes (optional)
-
½ teaspoon dried oregano
Instructions
1- Prepare the Dressing
In a small bowl, whisk together lemon juice, olive oil, salt, crushed red pepper flakes, and oregano. Set aside.
2- Season the Chicken
Pat chicken breast dry with paper towels. Lightly season both sides with salt.
3- Start the Lentils
Pour 3 cups of water into your skillet and bring to a gentle boil over medium-high heat. Stir in the red lentils and reduce heat to medium-low. Simmer for 5 minutes.
4- Add the Chicken
Nestle the chicken breast directly into the lentils. Cover and cook for 12–15 minutes, flipping halfway through with tongs, until the internal temperature reaches 165°F.
While the chicken cooks, halve the cherry tomatoes and chop the scallion.
5- Finish the Skillet
Once lentils are tender and most liquid is absorbed (they should be soft and creamy), remove from heat. If excess water remains, simmer uncovered for 2–3 extra minutes.
6- Add Fresh Ingredients
Drizzle the lemon dressing over the skillet. Sprinkle in cherry tomatoes, scallions, and crumbled goat cheese.
7- Serve
Let sit for 2–3 minutes so flavors meld. The lentils should be slightly creamy and glossy. Serve warm and enjoy!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 423kcal
- Sugar: 2g
- Fat: 19g
- Carbohydrates: 30g
- Fiber: 14g
- Protein: 33g