Chicken and Green Lentil Casserole

• Gluten free

• Meat

  • 8 Chicken thighs

• Produce

  • 1 Carrot
  • 2 Celery stalks
  • 1 tsp Garlic powder
  • 3/4 cup Green lentils
  • 1/2 Onion
  • 1 can Tomatoes

• Canned Goods

  • 2 cups Chicken stock

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on mariaushakova.com

Description

Ingredients

• 8 to 10 chicken thighs
• 2 Tbsp olive oil
• 1/2 onion, thinly sliced
• 2 celery stalks, chopped
• 1 carrot, grated
• 1 can (28 oz/796 ml) diced tomatoes
• 2 cups chicken stock
• 3/4 cup green lentils, rinsed
• 1 tsp garlic powder
• salt and pepper to taste

Directions

• Preheat the oven to 350F.
• Season the chicken with some garlic powder, salt and pepper. Set aside to marinate for a few minutes.
• In a skillet, heat the olive oil over medium heat. Add the onion, carrot and celery and saute for 2 to 3 minutes until the vegetables start to soften. Make sure not to overcook the vegetables.
• Transfer the vegetables into a baking dish. Add the diced tomatoes, chicken stock, lentils and 1 teaspoon of garlic powder. Season with salt and pepper and mix to combine.
• Place the chicken thighs on top of the mixture and press slightly so that they are covered with the liquid. Put the baking dish into the oven and cook for about 1 hour 15 minutes.

Nutrition