Rating: 3 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 0
  • 5 star values: 0

This dish freezes well, so you can double the recipe and save half for later.

Dana McCauley
Recipe by Cooking Light June 2004

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Recipe Summary

Yield:
2 servings (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 5 minutes or until browned. Remove chicken from pan. Add onion and next 6 ingredients (onion through garlic) to pan; sauté 3 minutes. Add tomato paste, and cook 1 minute, stirring constantly. Stir in chicken, lentils, broth, water, and raisins. Reduce heat, and cook 5 minutes or until chicken is done, stirring occasionally. Add rice; cook 1 minute or until thoroughly heated, stirring frequently. Sprinkle with parsley and almonds.

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Nutrition Facts

502 calories; calories from fat 22%; fat 12.2g; saturated fat 2.2g; mono fat 3.8g; poly fat 4.6g; protein 37.8g; carbohydrates 61.5g; fiber 12.8g; cholesterol 94mg; iron 5.9mg; sodium 1061mg; calcium 90mg.
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