Garlicky Green Crock-Pot Chicken and Lentils (Gluten Free

• Meat

  • 1 1/2 lbs Chicken breasts, skinless

• Produce

  • 1/2 Avocado mixed with
  • 1/2 cup Basil, packed leaves
  • 3 Garlic cloves
  • 1 cup Green lentils
  • 3 Mint, leaves
  • 1/4 cup Sweet onion

• Canned Goods

  • 1 1/2 cups Vegetable or chicken broth, gluten free

• Baking & Spices

  • 1/2 tsp Chili pepper seasoning
  • 1/2 tsp Paprika, smoked or regular
  • 1/2 tsp Sea salt and black pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Drinks

  • 2 oz Orange juice, fresh

• Dairy

  • 1 tbsp Butter or ghee

Found on cottercrunch.com

Description

Ingredients

• 1.5 lbs skinless chicken breasts (around four 5oz. chicken breasts)
• 1 cup green lentils
• 1 1/2 cups vegetable or chicken broth (gluten free)
• 1 tbsp butter or ghee (melted)
• 1/4 cup chopped sweet onion
• 1/2 cup packed basil leaves
• 3 mint leaves
• 3 - 4 tbsp olive oil
• 3 garlic cloves (peeled)
• 2oz (1/4 cup) fresh orange juice
• 1/2 tsp chili pepper seasoning
• 1/2 tsp smoked (or regular) paprika
• 1/2 tsp each sea salt and black pepper (and any extra desired for when you serve individually plates)
• 1/2 avocado mixed with 1/3 cup plain yogurt or sour cream. (optional)

Directions

• Rinse your chicken and your lentils. Dry and set aside.
• Next maybe sure all your veggies for the green sauce are cleaned and chopped. Combine in a blender until green marinade is formed.
• Place broth and and lentils in the crock pot at the bottom. Mix together. Mix in your butter/ghee
• Place chicken on top and then pour the green sauce over the chicken.
• It will look soupy but it keeps the chicken more moist. See notes for other marinating options.
• Cook on low for 4 -6 hrs (until lentils/chicken is down) or high for 3 hrs.
• There will be a nice sauce from the broth and green marinade combined.
• Serve the lentil and chicken in a bowl and place some of the broth on top.
• Garnish with extra sea salt/pepper and basil if desired
• I!if you want to make the avocado cream
• Just combine 1/2 avocado with the yogurt until a dip is formed. Place a spoonful on top of chicken and lentil bowls.