Lentils and Carrots with Chicken and Swiss Chard

This meal could have been a total disaster… in fact I thought it was.  When my husband called to say he was en route, I told him we might be taking leftovers from last night out if I couldn’t come up with the right combination of flavors to save this meal. But, it all came together in the end! Forgive me though if I don’t give completely precise measurements for everything I added to the meal.  It was one of those times I just started grabbing items from the cupboard and fridge to make the flavors work.  And, fortunately it worked!!!

IMG_0458

 

Lentils and Carrots with Chicken and Swiss Chard

Recipe adapted from http://www.thenourishinghome.com

2 boneless, skinless chicken breasts
2 Tbsp. olive oil, divided
pepper/garlic powder
1 1/2 bunches swiss chard
2 c. carrots chopped
1 medium onion, chopped
2 c. lentils, soaked and cooked (see below)
3 tsp. fresh minced garlic
1 1/2 tsp. cumin
1/2 tsp. coriander
salt/pepper
1-3 tsp. lemon juice
1/2 – 1 tsp. agave nectar

Instructions:

Wash Swiss chard and separate leaves from stems.  Rough chop the leaves and slice the stems.

In a large skillet, heat 1 Tbsp. olive oil to medium-high heat. Add chicken, season with garlic powder and pepper and cook until chicken is no longer pink in the middle.  Remove chicken from heat and set aside.

In the same pan, add remaining 1 Tbsp. olive oil and heat to medium-high heat.  Add garlic, carrots, onion, swiss chard stems, cumin,and coriander.  Saute for 4-5 minutes until vegetables begin to turn tender.

Add swiss chard leaves, cover, and cook until leaves wilt.  Add water as needed, to maintain moisture.

Once leaves have wilted, add lentils and return chicken to pan.  Flavor with salt and pepper, lemon juice, and agave nectar to your preferences.

Serve immediately.

Husband Rating: 8 out of 10

Food for Thought: Soaking lentils is easy to do.  Simply place lentils in a large pot and fill with water until it is about 3 inches above the lentils.  Cover and let sit overnight.  The next day, drain lentils and rinse.  Return to pot and add water until water is about 2 inches above lentils.  Bring to a boil, cover and simmer for 15-20 minutes or until desired tenderness.  Drain. Extra prepared lentils can be frozen in smaller batches until needed for future recipes.

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