Directions:
- Heat the oil in a skillet over medium heat, and cook the chicken pieces 5 minutes on each side, or until juices run clear. Remove chicken from skillet, and set aside.
- Place onion in the skillet, and cook 5 minutes, until tender. Mix in the carrot and garlic. Stir in the lentils and broth, and season with salt. Bring to a boil, cover, reduce heat to low, and simmer 20 minutes.
- Return chicken to skillet. Cover, and continue cooking 20 minutes. If the mixture becomes too dry, add a little water to just moisten.
- Stir tomato sauce into the skillet. Season with rosemary and basil. Continue cooking 10 minutes, or until lentils are tender. Stir in lemon juice, and serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 447.99 Kcal (1876 kJ) | ||
| Calories from fat | 227.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.28g | 39% | |
|---|---|---|---|
| Cholesterol | 136.05mg | 45% | |
| Sodium | 403.2mg | 17% | |
| Potassium | 605.75mg | 13% | |
| Total Carbs | 19.12g | 6% | |
| Sugars | 2.46g | 10% | |
| Dietary Fiber | 8.37g | 33% | |
| Protein | 33.91g | 68% | |
| Vitamin C | 9.8mg | 16% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3.6mg | 20% | |
| Calcium | 44.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 199.56 Kcal (836 kJ) | ||
| Calories from fat | 101.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.26g | 39% | |
|---|---|---|---|
| Cholesterol | 60.61mg | 45% | |
| Sodium | 179.61mg | 17% | |
| Potassium | 269.84mg | 13% | |
| Total Carbs | 8.52g | 6% | |
| Sugars | 1.09g | 10% | |
| Dietary Fiber | 3.73g | 33% | |
| Protein | 15.11g | 68% | |
| Vitamin C | 4.4mg | 16% | |
| Iron | 1.6mg | 20% | |
| Calcium | 19.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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