Name: Mexican Spiced Chicken and Lentil Bowl with Roasted Vegetables
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 2 medium chicken breasts (400 grams, cut into bite-sized pieces); 1 cup mixed lentils (200 grams, rinsed); 3 cups broccoli florets (300 grams); 2 large carrots (250 grams, cut into 1-inch pieces); 1 large onion (200 grams, diced); 2 tablespoons fresh ginger (30 grams, minced); 3/4 cup salsa dip (180 grams); 1/2 cup plain yogurt (120 grams); 2 tablespoons vegetable oil; 1 teaspoon cumin; 1 teaspoon chili powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup water or chicken broth

Mexican Spiced Chicken and Lentil Bowl with Roasted Vegetables

A vibrant Mexican-inspired bowl featuring tender chicken breast seasoned with warm spices, protein-rich lentils, and colorful roasted broccoli and carrots, topped with zesty salsa and a dollop of cooling yogurt. This wholesome dish combines traditional Mexican flavors with nutritious ingredients for a satisfying meal.

50 min

Medium

4 servings

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Taste Profile

Sweet3/10

Salty4/10

Sour4/10

Umami6/10

Spicy4/10

🥄 Texture

Tender, bite-sized chicken and soft, slightly creamy lentils form the base, while roasted broccoli and carrots add a contrast of crisp-tender, caramelized vegetables. A dollop of yogurt and the salsa introduce a cool, slightly chunky creaminess that ties the elements together.

👃 Aroma

Warm, earthy notes of cumin and chili are upfront, joined by bright ginger and tomato-salsa acidity. Roasted vegetable caramelization and savory chicken/broth aromas give a rounded, appetizing savory depth.

🍷 Pairs Well With

Crisp Mexican lager (e.g., Modelo or Corona) or a lime-forward margarita; nonalcoholic: sparkling water with lime.

🥗 Side Dishes

Cilantro-lime rice or warm corn tortillas, a simple avocado and tomato salad or pico de gallo, and pickled red onions or a light slaw for brightness.

Ingredients(14 items)

12 medium chicken breasts (400 grams, cut into bite-sized pieces)

21 cup mixed lentils (200 grams, rinsed)

33 cups broccoli florets (300 grams)

42 large carrots (250 grams, cut into 1-inch pieces)

51 large onion (200 grams, diced)

62 tablespoons fresh ginger (30 grams, minced)

73/4 cup salsa dip (180 grams)

81/2 cup plain yogurt (120 grams)

92 tablespoons vegetable oil

101 teaspoon cumin

111 teaspoon chili powder

121/2 teaspoon salt

131/4 teaspoon black pepper

141 cup water or chicken broth

Instructions

Preheat oven to 400°F (200°C). Toss broccoli and carrots with 1 tablespoon of oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and lightly caramelized.

While vegetables roast, heat remaining 1 tablespoon oil in a large pan over medium-high heat. Season chicken pieces with cumin, chili powder, salt, and pepper.

Cook seasoned chicken in the hot pan for 5-7 minutes until golden brown on all sides. Remove chicken and set aside.

In the same pan, add diced onion and minced ginger. Sauté for 3-4 minutes until softened and fragrant.

Add rinsed lentils to the pan and stir well to coat with the oil and spices. Cook for 2 minutes.

Pour in 1 cup of water or chicken broth and bring to a boil. Reduce heat to low, return the cooked chicken to the pan, and simmer for 15-18 minutes until lentils are tender and liquid is mostly absorbed.

Stir in 1/2 cup of salsa dip into the chicken and lentil mixture and mix well. Simmer for 2 more minutes.

Divide the chicken-lentil mixture among serving bowls. Top each bowl with roasted broccoli and carrots.

Serve each bowl with a dollop of plain yogurt and an additional spoonful of salsa dip on the side. Mix together before eating for authentic Mexican flavors.