Name: Creamy Coriander Chicken, Bell Pepper & Celery Sauté with Red Lentils
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 6 sticks celery; 1.02 kg chicken breasts, boneless skinless; 1065 ml chicken or vegetable broth; 1 ½ (398 ml) cans diced tomatoes; 6 cloves garlic; 6 green bell peppers; 177 ml heavy whipping cream; 1 small bunch Italian (flat-leaf) parsley; 1 ½ medium yellow onions; black pepper; cayenne pepper; coriander, ground; extra virgin olive oil; red lentils, dried; salt

Creamy Coriander Chicken, Bell Pepper & Celery Sauté with Red LentilsCreamy Coriander Chicken, Bell Pepper & Celery Sauté with Red Lentils — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

6 sticks celery

1.02 kg chicken breasts, boneless skinless

1065 ml chicken or vegetable broth

1 ½ (398 ml) cans diced tomatoes

6 cloves garlic

6 green bell peppers

177 ml heavy whipping cream

1 small bunch Italian (flat-leaf) parsley

1 ½ medium yellow onions

black pepper

cayenne pepper

coriander, ground

extra virgin olive oil

red lentils, dried

salt

Instructions

Using a strainer or colander, rinse lentils under cold water; drain and transfer to a medium saucepan. Add broth, then bring to a boil over high heat. Reduce heat to a simmer, cover, and cook until tender, about 15 minutes.

Meanwhile, cut chicken into bite-sized pieces. Season with salt and pepper.

Preheat a large pot over medium heat.

Once the pot is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add chicken and sauté until cooked through, 3-4 minutes. Using a slotted spoon, transfer chicken to a plate, cover with aluminum foil, and set aside. (Reserve pot with cooking juices for later use.)

While the chicken is cooking, wash and dry the fresh produce.

Using a clean cutting board, trim, seed, and small dice bell peppers. Place in a large bowl.

Trim and small dice celery. Add to the bowl with the bell pepper.

Shave parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl (reserving a small handful for garnish).

Peel, halve, and small dice onions; peel and mince garlic. Add both to the bowl.

Return pot (with cooking juices) to medium heat.

Once the pot is hot, add more oil and swirl to coat the bottom. Add veggies and spices to the pot; cook, stirring often, until veggies begin to soften, 5-6 minutes.

Add tomatoes and broth to the pot. Reduce heat to low and simmer, stirring occasionally, until sauce thickens, 7-8 minutes.

Return chicken to the pot, stir to combine, and simmer until heated through, 3-4 minutes. Remove from heat and stir in cream.

To serve, divide lentils and chicken sauté between bowls. Garnish with reserved parsley and enjoy!

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