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Chicken w/Lentils, Dates & Rice (M, TNT)
Source: "Low Fat, No Fat Cooking Magazine," Nov. '97
Serves: 4

4 boneless, skinless chicken breast halves (approximately 1-1/4 lbs.)
2 tbsp. vegetable oil, divided
1 onion, chopped (approximately 1 cup)
2 cups chicken broth
1 cups dried lentils
1/2 cup chopped dates
1/2 cup long-grain rice
1/2 cup red bell peppers, diced (approximately 1/2 cup)
1-2 carrots, diced (approximately 1/2 cup)
2 garlic cloves, minced
1/2 tsp. grated lemon zest
1/2 tsp. ground cumin
1/2 tsp. curry powder
1 tbsp. chopped parsley

In a large, heavy skillet over medium heat, brown the chicken in 1 tbsp. oil. Remove chicken and set aside.

Add remaining 1 tbsp. oil to pan; stir in onions. Cook about 15 minutes until onions are golden, stirring frequently. Stir in remaining ingredients except parsley and chicken. Bring to a boil; cover and simmer 15 minutes.

Arrange chicken on top of lentil mixture; cover and simmer 8-10 more minutes until chicken is cooked through and lentils are tender. Sprinkle with parsley and serve.

Poster's Note:
This dish can be prepared on Thursday and then zapped in the microwave just before Shabbat begins.

Posted by Sandy Loeffler

Nutritional Info Per Serving: 545 Calories (kcal); 10g Total Fat; (16% calories from fat); 46g Protein; 69g Carbohydrate; 68mg Cholesterol; 474mg Sodium