Pan-Seared Chicken Breast with Quick Red Lentil Stew
Lean chicken breast pan-seared to perfection, served alongside a hearty and quick-cooking red lentil stew with root vegetables, perfect for a cold February evening.
Ingredients
- Chicken Breast225 g
- Carrot0.5 medium
- Onion0.5 small
- Tomato Paste1 tbsp
- Olive Oil7.5 ml
- Salt0.3 tsp
- Pepper0.1 tsp
- Red Lentil75 g
- Celery Stalk0.5 stalk
- Vegetable Broth100 ml
- Paprika0.5 tsp
- Fresh Parsley0.5 tbsp
Instructions
- 1Step 1
Step 1: Pat chicken breasts dry and season generously with salt and pepper. Dice carrot, celery, and onion into small pieces. Rinse red lentils thoroughly.
- 2Step 2
Step 2: Heat half of the olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5-7 minutes per side until golden brown and cooked through. Remove chicken and set aside.
- 3Step 3
Step 3: In the same skillet, add remaining olive oil. Add diced carrot, celery, and onion. Sauté for 3-4 minutes until softened.
- 4Step 4
Step 4: Stir in red lentils, tomato paste, paprika, salt, and pepper. Pour in vegetable broth. Bring to a simmer, then reduce heat, cover, and cook for 10-12 minutes, or until lentils are tender and liquid is absorbed.
- 5Step 5
Step 5: Slice chicken breasts. Stir chopped fresh parsley into the lentil stew. Serve chicken breast slices alongside the lentil stew.
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