Crunchy One-Pot Lemon Herb Chicken with French Lentils
This 15-minute, low-calorie recipe features juicy chicken thighs and tender French lentils cooked together in one pot with bright lemon and fresh herbs for a healthy, flavorful meal. It's a complete protein and fiber powerhouse with minimal cleanup.
Ingredients
Ingredients
- 1 lb boneless, skinless chicken thighs cut into 1-inch pieces
- 1 cup French green lentils rinsed and drained
- 2 tbsp olive oil divided
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1 cup low-sodium chicken broth
- 2 tbsp fresh lemon juice
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp lemon zest freshly grated
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper freshly ground
- 1 tbsp fresh parsley chopped, for garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth. Make-Ahead: This dish can be prepared up to 2 days in advance and reheated. The flavors often improve after sitting. Substitutions: Use chicken breast for leaner protein, or replace chicken with 1 cup of diced firm tofu for a vegetarian option. Swap French lentils with brown lentils if needed, but adjust cooking time. Serving Suggestions: Serve over a bed of fresh spinach for extra greens, or alongside a simple cucumber salad. For a dairy-free crunch, top with toasted pumpkin seeds.