Garam Masala Chicken with Lentils
Instructions
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BRING water to boil in large pot. Add lentils, 1/2 teaspoon each salt and garlic. Reduce to gentle boil. Cook just until tender, about 5 to 8 minutes. Drain. Stir in 1 tablespoon cilantro. Cover to keep warm.
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COMBINE yogurt, 1 tablespoon olive oil, lime juice, garam masala, remaining 1 teaspoon salt, 1 1/2 teaspoons garlic and 1 tablespoon cilantro in large bowl. Add chicken tenders mixing to coat completely.
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HEAT remaining tablespoon oil in large skillet over medium-high heat. Cook chicken 8 to 10 minutes, turning once, or until golden brown. Spoon lentils onto serving platter. Top with chicken. Garnish with chopped cilantro.
Ingredients
- 3 cups Water
- 1 1/4 cups truRoots® Organic Sprouted Lentil Blend
- 1 1/2 teaspoons salt, divided
- 2 teaspoons minced garlic, divided
- 2 tablespoons chopped cilantro, divided, plus additional for garnish
- 1 (5.3 oz) container plain Greek yogurt (2/3 cup)
- 2 tablespoons pure olive oil, divided
- 1 tablespoon Santa Cruz Organic® Pure Lime Juice
- 1 tablespoon garam masala seasoning
- 1 1/4 pounds boneless chicken tenders
Instructions
-
BRING water to boil in large pot. Add lentils, 1/2 teaspoon each salt and garlic. Reduce to gentle boil. Cook just until tender, about 5 to 8 minutes. Drain. Stir in 1 tablespoon cilantro. Cover to keep warm.
-
COMBINE yogurt, 1 tablespoon olive oil, lime juice, garam masala, remaining 1 teaspoon salt, 1 1/2 teaspoons garlic and 1 tablespoon cilantro in large bowl. Add chicken tenders mixing to coat completely.
-
HEAT remaining tablespoon oil in large skillet over medium-high heat. Cook chicken 8 to 10 minutes, turning once, or until golden brown. Spoon lentils onto serving platter. Top with chicken. Garnish with chopped cilantro.
