Ingredients
• 2 Skinless, Boneless Chicken Breasts (about 1 ½ lbs.)
• 3 tbsp. EVO (olive oil)
• ½ tsp. Salt
• ½ tsp. Ground Black Pepper
• 1 cup Dry Red Lentils (rinsed with cold water and drained)
• 1 Medium Red Onion (medium diced)
• 1 Small Carrot (medium shredded)
• ½ Medium Green Bell Pepper (medium diced)
• ½ Medium Red Bell Pepper (medium diced)
• 8 oz. Italian Plum Tomatoes (diced)
• 1/2 tsp. Red Pepper Flakes
• ½ tsp. Chili Oil (optional)
• 1 tbsp Dried Basil
• 1 tsp. Ground Cumin
• 2 tbsp. Fresh Minced Garlic
• 1 tbsp. Fresh Lemon Juice
• Salt and Pepper to taste
Preparation:
• Toss the chicken pieces with salt and pepper
• Heat a skillet with the olive oil until hot
• Sear the chicken breast pieces for about 3 minutes until nice and brown – remove and set aside
• Add the onions – stir until softened
• Add the carrot, garlic, and bell peppers – stir until softened
• Add the lentils and bouillon – stir for about 10 minutes
• Add the tomatoes – stir for 3 / 4 minutes – let reduce a little, but not too dry
• Return the chicken pieces to the skillet
• Add the pepper flakes, chili oil, and spices to the mixture – stir and let simmer about 10 minutes
• Add the lemon juice and stir
• Add salt and pepper to taste
• Serve in a bowl as a side dish or main course