Light Leftover Chicken Lunch recipe

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Ingredients

1 ¾ water
1 cup jasmine rice
¼ cup dry lentils
1 tablespoon olive oil
½ teaspoon kosher salt
2 tablespoons soy sauce, or more to taste
¾ cup frozen peas
1 cup cubed cooked chicken
1 dash ground cinnamon, or more to taste
2 tablespoons extra-virgin olive oil
½ teaspoon ground black pepper
2 teaspoons minced fresh ginger, or more to taste

Nutrition Info

663.9 calories
carbohydrate: 79.1 g
cholesterol: 52.5 mg
fat: 25.5 g
fiber: 1.6 g
protein: 26.7 g
saturatedFat: 4.3 g
servingSize: -
sodium: 1426 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring water, rice, lentils, 1 tablespoon olive oil, and salt to a boil in a pot over medium heat. Cover and simmer until rice is tender, about 20 minutes. Remove from heat. Stir in soy sauce. Keep covered.

  2. Microwave peas on high in a microwave-safe bowl until partially thawed, 20 to 30 seconds.

  3. Microwave chicken on high in a microwave-safe bowl for about 45 seconds. Mix in peas and cinnamon.

  4. Coat the bottom of a serving dish with 2 tablespoons extra-virgin olive oil. Sprinkle black pepper on top. Fill dish with the lentil-rice mixture, the chicken-pea mixture, and ginger, toss until evenly distributed.

Recipe Yield

2 servings

Recipe Note

Easy to prepare and yummy tote-along lunch. Great if you have leftover chicken from the night before. Or leave the chicken out for a vegan option.

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