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4 Serves
99 Mins
35 g
70 g
30 g
In a large bowl, combine the chicken with salt, pepper, and herbs to marinate.
Ingredients, vitamins, and health benefits
Chicken
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IndianVitamin K
6 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
39 mg / 16 mgVitamin B5
6 mg / 5 mgVitamin B6
4 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
219 µg / 400 µgCalcium
49 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
131 mg / 420 mgPhosphorus
933 mg / 1,250 mgPotassium
1596 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
88 µg / 55 µgFiber
8 g / 28 gSugar
5 g / 50 gSaturated Fat
4 g / 20 gCholesterol
323 mg / 300 mgCaffeine
0 mgNet Carbs
62 gAlcohol
0 g
Heat olive oil in a Dutch oven over medium heat and sear the chicken until golden brown on all sides.
Add the lentils and enough chicken broth to cover, then simmer in the Dutch oven until the lentils are tender and the chicken is fully cooked through.
Shred the cooked Msemen flatbread into bite-sized pieces and arrange on a serving dish.
Place the chicken and lentil mixture over the shredded flatbread and serve immediately.
Salt And Pepper
Mixed Herbs
Saffron
Ras el hanout
Onion
Ginger
Chicken Broth
Olive Oil
Puy Lentils
Msemen (Moroccan flatbread)
Vitamin A
32 µg / 900 µgVitamin C
6 mg / 90 mgVitamin E
3 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
39 mg / 16 mgVitamin B5
6 mg / 5 mgVitamin B6
4 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
219 µg / 400 µgCalcium
49 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
131 mg / 420 mgPhosphorus
933 mg / 1,250 mgPotassium
1596 mg / 4,700 mgSodium
Fiber
8 g / 28 gSugar
5 g / 50 gSaturated Fat
4 g / 20 gCholesterol
323 mg / 300 mgCaffeine
0 mgNet Carbs
6
g47
g7
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Lebanese
MexicanZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
88 µg / 55 µgAlcohol
0 g