I love Greek flavors! I like my Greek essentials – lemon, feta, peppers, onions, and some crisp cucumbers. It makes such a good dinner for the rotation. Some people find lentils intimidating, but they are easy to make. A good dose of lemon and some cucumbers are important to keep them feeling light and zesty. This dish is perfect for meal prep! Make this serving size and you have enough for lunches for the week, plus a bit extra too.
And cooking this meal goes super fast!
Greek Chicken and Lentils
Serves six
1 pound boneless, skinless chicken breast
2 cups lentils
2 bell peppers, sliced
2 onions, sliced
12 ounce bottle BRIANNAS Lively Lemon Tarragon Dressing, divided
1 cucumber, diced
1 cup feta crumbles
Marinate chicken in BRIANNAS Lively Lemon Tarragon dressing overnight, reserving ¼ cup dressing.
Rinse lentils with warm water in a colander. Places lentils and six cups hot water into a pot and bring to a gentle boil. Reduce heat and simmer for 20 minutes.
Place peppers and onions onto skewers. Grill peppers, onions, and chicken breast.
Strain any excess water from lentils. Toss lentils in reserved ¼ cup Lively Lemon Tarragon dressing. Serve lentils with chicken, peppers, onions, cucumber, and feta.
- 1 pound boneless, skinless chicken breast
- 2 cups lentils
- 2 bell peppers, sliced
- 2 onions, sliced
- 12 ounce bottle BRIANNAS Lively Lemon Tarragon Dressing, divided
- 1 cucumber, diced
- 1 cup feta crumbles
- Marinate chicken in BRIANNAS Lively Lemon Tarragon dressing overnight, reserving ¼ cup dressing.
- Rinse lentils with warm water in a colander. Places lentils and six cups hot water into a pot and bring to a gentle boil. Reduce heat and simmer for 20 minutes.
- Place peppers and onions onto skewers. Grill peppers, onions, and chicken breast.
- Strain any excess water from lentils. Toss lentils in reserved ¼ cup Lively Lemon Tarragon dressing. Serve lentils with chicken, peppers, onions, cucumber, and feta.
