moroccan

Rfissa Style Lentils with Fenugreek and Shredded Chicken

Name: Rfissa Style Lentils with Fenugreek and Shredded Chicken
Yield: 1 serving
Cuisine: moroccan
Ingredients: 150 g chicken breast; 90 g brown lentils, dry; 16 g olive oil; 90 g onion, sliced; 3 g fenugreek seeds; 3 g ras el hanout; 10 g lemon juice; 2 g salt; 0.6 g black pepper; 450 g water

This simmered dish pairs chicken breast with brown lentils, dry, fenugreek seeds and onion, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Heart friendly High protein Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

59 g Protein

69 g Carbohydrates

21 g Fat

14 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

150g chicken breast 159 kcal
90g brown lentils, dry 317 kcal
16g olive oil 141 kcal
90g onion, sliced 36 kcal
3g fenugreek seeds 9 kcal
3g ras el hanout 9 kcal
10g lemon juice 3 kcal
2g salt 0 kcal
1g black pepper 2 kcal
450g water 0 kcal

Cooking instructions

chicken breastras el hanoutsalt
Season chicken with ras el hanout and salt.
chicken breastbrown lentilsolive oil
In a small pot, heat olive oil over medium heat and brown the chicken 3 minutes per side.
chicken breastbrown lentilsonionfenugreek seedswater
Add sliced onion, lentils, fenugreek, and water. Bring to a simmer, cover, and cook 22-28 minutes until lentils are tender and chicken is cooked.
chicken breast
Remove chicken and shred it. Return to the pot and stir to combine; simmer uncovered 3-4 minutes to thicken slightly.
lemon juiceblack pepper
Finish with lemon juice and black pepper. Serve warm in a bowl.