About This Recipe
Shredded chicken breasts and red lentils served with a side of roasted potatoes and zucchini. This is a meal made using cheap ingredients making it perfect for those of you who need something that is budget friendly.
Ingredients
- 1¼ lbs chicken breast
- ½ lb red lentils (dry)
- 2 large carrots
- 2 stalks celery
- ½ medium onion
- ½ tbsp minced garlic
- 2½ tbsp olive oil
- ½ cup tomato sauce
- 2 cups chicken broth
- 1½ tbsp Cajun seasoning
- 1½ lbs russet potatoes
- 2 large zucchini
- Salt and pepper
- 5 tbsp Parsley (optional)
Instructions
- Preheat your oven to 425°F.
- Cut your onion, celery, and carrots into a small dice. Cut your potatoes and zucchini into a medium dice.
- Rinse your lentils and sift through them to pick out any debris.
- Add 1 tbsp of oil to a large pot and sauté the carrots, onion, celery, and garlic until they have become fragrant and softened.
- Add the lentils, chicken broth, tomato sauce and chicken breast. Bring to a boil and reduce the heat to low. Cover and simmer for 25 minutes.
- While the chicken is cooking, toss the potatoes in 1 tbsp of oil and 1 tbsp of Cajun seasoning. Bake for 12 minutes then turn and bake an additional 12-15 minutes or until you achieve optimal browning. Season to taste.
- Heat the remaining oil in a large skillet and sauté the zucchini until soft. Season to taste.
- Once the chicken is done, remove it from the pot and shred with two forks. Return to the pot and stir.
- This recipe makes 5 servings. Divide your ingredients evenly 5 ways.
Source: This recipe is from
Meal Prep Manual.
Used with attribution.
Full original recipe with photos and notes available at the source link.
← Back to all recipes
