Honey Lime Chicken Thighs with Lentils
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Honey Lime Chicken Thighs with Lentils
Created by: Chef Dale Mackay
Ingredients
| Chicken | ||
| 4 | chicken thighs, skinless and boneless | |
| 3 | tbsp lime juice | |
| 1 | tsp lime zest | |
| 1½ | tbsp CO-OP GOLD PURE Honey | |
| ½ | tsp cumin | |
| 1 | tsp chili powder | |
| ¼ | tsp chili flakes | |
| 1 | tbsp cilantro, chopped | |
| ½ | tsp salt | |
| Lentils | ||
| ½ | cup CO-OP GOLD PURE French Green Lentils | |
| 1½ | cup water | |
| 1 | can CO-OP GOLD Diced Stewed Chili Style Tomatoes | |
Directions
Prep time: 5 minutes
Total time: 30 minutes
Makes 2 Mains
- Mix all chicken ingredients except the chicken thighs in a bowl and mix well. Toss chicken thighs with the mixture and coat them evenly. Marinate overnight or at least 2 hours.
- Place water and lentils in a pot on medium heat. Bring to a boil, turn down heat and simmer until tender, about 15–20 minutes. Strain lentils and return to the pot with the can of stewed tomatoes. Cook on medium heat for about 5 minutes until some of the liquid has reduced.
- Grill chicken thighs for about 5 minutes on each side or bake on a wire rack at 450℉ for 12 minutes or until meat reaches an internal temperature of 165℉.
- Split stewed lentils between two plates, add 2 chicken thighs on top of each and enjoy.
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