Food Outreach Recipe- January 2014
Ingredients: Serves 4
3/4 lb Skinless, Boneless Chicken Breast
1 cup Lentils, Dry
1 ½ cup Chicken Broth, Low-Sodium*
1 Tbsp Onions, Chopped
2 tsp Oil, Canola
Preparation:
Chicken Breasts: Bake Chicken Breasts at 350° for 20 minutes (until thoroughly cooked)
Lentils:
- Sautee onions in canola oil over medium heat.
- Add the lentils and the chicken broth.
- Cover, bring to a boil, then reduce to simmer.
- Cook until lentils are tender; 15-20 minutes.
Serve the sliced chicken breast over the lentils.
Nutrition Information: (per serving)
Calories: 296
Total Fats: 4g (Monounsaturated: 1.8g, Polyunsaturated: 1.2g; Saturated: .7g)
Trans Fatty Acid: 0
Cholesterol: 51mg
Carbohydrates: 30g
Sugar: 1g
Dietary Fiber: 15g
Protein: 34g
Potassium: 700mg
Sodium: 166mg
*We used Campbell’s Ready-To-Serve Low Sodium Chicken Broth. (chicken broths can vary in sodium by brand, check the label)
