Seared Chicken Breast with Herbed French Lentils

Quick Summary

A simple, high-protein meal featuring pan-seared chicken breast served over a bed of simmered French green lentils (Puy lentils). Ready in 45 minutes, this dish is nutrient-dense and naturally gluten-free.

Ingredients

Method

1. 01. Prep the lentils. Rinse them under cold water. In a medium pot, combine lentils, stock, and bay leaf. Bring to a boil, then simmer for 20–25 minutes until tender.
2. 02. Season the chicken. Pat the breasts dry. Rub with olive oil, salt, pepper, and dried thyme.
3. 03. Sear the meat. Heat a skillet over medium-high. Cook chicken for 6–8 minutes per side until golden and cooked through. Remove and let rest.
4. 04. Combine. Sauté the onions in the same pan used for the chicken until soft. Stir into the drained lentils with the minced garlic. Serve chicken over the lentils.

Nutrition Snapshot

Frequently Asked Questions

Can I use canned lentils?

Yes. Simply drain and rinse two cans of lentils and warm them through with the sautéed onions and stock.

What if I don't have French lentils?

Green or brown lentils work well; just be mindful that they may soften more quickly than the firmer French (Puy) variety.

Is this meal freezer-friendly?

The lentil base freezes beautifully, though I recommend cooking the chicken fresh for the best texture.