Chicken and lentils (skillet)

I wasn’t sure what to call this one. It could be a salad if you put it in the fridge. But I cooked it up on the stove top and it was fast and delicious. I had used up half the can of lentils with my chili on the weekend – so I needed to use the leftovers.

As usual, if you pre-wash and pre-cut the vegetables when you come home from the store – this cuts your prep time in half and makes for easy cooking. Now you know all my secrets to great recipes!

You can tell that I use a lot of the same ingredients for my recipes. As a single person, these veggies last me up to 10-14 days.


  • 1 cup of canned lentils with tomato sauce
  • 1.5 cups of cooked deli chicken
  • 1.5 cups of mushrooms
  • 1.5 cups of grape tomatoes
  • 1 cup of green or yellow onions
  • 1 tbsp of olive oil
  • Spices: salt, black pepper, chives, parsley


  • Heat up the olive oil on medium heat in a skillet
  • Add in the onions, salt and pepper, garlic optional
  • Simmer until onions soften
  • Add in the rest of the ingredients
  • Add in spices as desired (about 1 tsp of each or a “pinch”)
  • Cook on medium high heat for about 15 minutes – or until vegetables are done

You could sprinkle some more olive oil on top and mix it well in a bowl before serving. Pair it with tortilla chips or a piece of bread and it makes for a nice lunch. Or chill it in the fridge over night and eat it as a salad the next day!

Pictures below – head on over to my instagram page for more recipes! I just reopened it up for the public. This is my personal page.

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