This is a nice and easy, high protein dinner for when I really just want to throw things in a pan and be done with it. It has a subtle Mexican flair but easy to change it up to use more Mediterranean herbs. Everything I make these days is no added salt, so add yours to taste if you use it!
Serves 4: 845 kcal, 33.5g Total Fat, 97.6 Total Carbohydrates, 40.2g Protein per serving
Ingredients:
- 500g boneless chicken thighs
- 100ml olive oil
- 2 tsp cayenne pepper
- 2 tsp cumin
- ground pepper
- 400g Brown Basmati
- 1/2 white onion (or 70g)
- 2 cloves minced garlic
- 18g tomato paste
- 1 tin lentils (240g)
- 150g diced courgette
- 150g diced tomatoes
- 75g diced carrots
- 500ml chicken stock
Marinate the chicken in olive oil and spices for about 30 minutes, reserving 15ml of oil.
Add the reserved oil to a skillet over medium high heat and cooked the chicken 4-5 each side minutes until browned. Transfer to a plate. Add in onions and cook until soft. Add rice and garlic and sauté until grains are translucent. Add the chicken back to the skillet along with diced vegetables, lentils, stock and tomato paste. Bring to a boil, reduce heat and cover. Cook until rice has absorbed the stock and is tender. Add water if it seems to be getting a bit dry. Serve with a salad and/or lots of green vegetables!