Publix Aprons

Spiced Chicken and Lentils with Garlic Sauce

Spiced Chicken and Lentils with Garlic Sauce
Total Time:
25 minutes


1 teaspoon pumpkin pie spice (or cinnamon)
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon garlic salt
1 lb boneless, skinless chicken breasts
2 tablespoons olive oil
2 (11-oz) cans condensed Tuscan-style lentil soup
1 1/4 cups water
1 lemon, for zest/juice
6 tablespoons fresh cilantro leaves, coarsely chopped
1 cup plain low-fat Greek yogurt
1 teaspoon minced garlic
1/4 teaspoon kosher salt


  1. Combine pumpkin pie spice, cumin, paprika, and garlic salt in large bowl. Cut chicken into 1/2-inch cubes; add to spice mixture and toss to coat (wash hands).
  2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan, then add chicken; cook 4–5 minutes, stirring occasionally, or until browned.
  3. Reduce heat to low. Stir in soup and water, then cover; simmer 7–8 minutes or until chicken is 165°F. Zest/grate lemon peel (no white; 1/2 teaspoon) and squeeze lemon for juice (2 tablespoons).
  4. Chop cilantro; combine with yogurt, garlic, salt, and lemon zest and juice. Transfer chicken and lentils to serving bowls; top with yogurt sauce and sprinkle with cilantro. Serve.

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Nutritional Information

CALORIES (per 1/4 recipe) 390kcal; FAT 11.00g; SAT FAT 2.00g; TRANS FAT 0.00g; CHOL 65mg; SODIUM 790mg; CARB 35g; FIBER 6.00g; SUGARS 5g; PROTEIN 36g; CALC 10%; VIT A 35%; VIT C 6%; IRON 35%

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