Directions:
- Season the chicken liberally with seasoned salt. Heat oil in a large skillet over medium-high heat; add chicken and cook until well browned on all sides, about 10 minutes. Remove chicken from pan and set aside.
- Lower the heat, add the onion, and cook and stir until translucent, about 5 minutes. Stir in the garlic, carrot, and pimento, and cook and stir an additional 3 minutes. Pour the chicken broth into the pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
- Stir in the lentils, rosemary, wine, and vinegar. Return the chicken to the pan; simmer until chicken breasts are no longer pink at the bone and the juices run clear, about 20 minutes. Remove from heat; stir the lemon juice into the sauce and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 633.85 Kcal (2654 kJ) | ||
| Calories from fat | 300.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.35g | 51% | |
|---|---|---|---|
| Cholesterol | 175.12mg | 58% | |
| Sodium | 2726.4mg | 114% | |
| Potassium | 978.5mg | 21% | |
| Total Carbs | 31.91g | 11% | |
| Sugars | 5.84g | 23% | |
| Dietary Fiber | 6.45g | 26% | |
| Protein | 46.67g | 93% | |
| Vitamin C | 28.2mg | 47% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 2.7mg | 15% | |
| Calcium | 99.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 136.62 Kcal (572 kJ) | ||
| Calories from fat | 64.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.19g | 51% | |
|---|---|---|---|
| Cholesterol | 37.75mg | 58% | |
| Sodium | 587.66mg | 114% | |
| Potassium | 210.91mg | 21% | |
| Total Carbs | 6.88g | 11% | |
| Sugars | 1.26g | 23% | |
| Dietary Fiber | 1.39g | 26% | |
| Protein | 10.06g | 93% | |
| Vitamin C | 6.1mg | 47% | |
| Vitamin A | 0.1mg | 15% | |
| Iron | 0.6mg | 15% | |
| Calcium | 21.4mg | 10% | |
* 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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